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Recipe from: Molto Mario
2 cups semolina flour
2 cups all-purpose flour
1 cup tepid water, up to 1 ¼
Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour mixture and add water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen.
Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes until smooth and elastic. Cover and let stand for 10 minutes at room temperature.
Roll dough into long dowels about 3-4-inches thick. Cut into flat disks about ¼-inch to ½-inch thick. Press center of each disk with thumb to form saucer-shaped pasta and set aside until ready to cook.