Making the dough: Pulse the flour, semolina, and salt, in a food processor to combine; add the eggs and olive oil and continue to pulse until the mixture looks like cornmeal. Add the base amount of water and process until the dough forms into a ball. Add a bit more water if needed to make it smooth and not crumbly—I find it easier to remedy it being slightly wet, rather than slightly dry. Remove the dough from the processor, pat it into rectangles approximately 4 x 5 inches, and put into a plastic bag. Let it sit for 30 minutes–2 hours, or refrigerate for up to one day.

Rolling it out: Spread a 4–5-inch ribbon of flour on a board or platter. In another spot, prep a wide area to lay down the rolled-out pasta, and sprinkle some rice flour on it. Set up pasta roller machine, with the rollers on the widest setting.

Take one piece of dough and roll it through, fold it into thirds, then roll it through again. If, at any point, the dough feels a little sticky, swipe it through your ribbon of flour. Turn the roller settings one notch smaller, and pass the pasta through again. Repeat until it’s as thin as you want it; usually that's a notch or two above the last setting. (The last setting is a good choice if you'll be doubling the thickness on part of it, as in making ravioli.) If the length of the strip becomes unwieldy, feel free to cut the strip in half then proceed with rolling both halves. Lay the finished strips out on the rice flour.

At this point, you can use the sheets to make ravioli or layer in lasagna; cut them crosswise into noodles; or switch out the roller attachment on the pasta machine with a cutting blade, and roll the dough through again to make fettuccine or spaghetti.