This is the basic recipe for fresh pasta that my grandma taught me years ago. There’s a golden ratio to follow that is extremely easy to remember: 1 egg and 100 grams of flour, half all-purpose and half semolina. Then scale up as needed. Makes enough for about 4 servings, depending on the recipe 100 grams (3 1/2 ounces, or 3/4 cup) all-purpose flour 100 grams (3 1/2 ounces, or 2/3 cup) semolina flour 2 medium eggs Pinch of salt 1 teaspoon extra virgin olive oil Combine the two flours on a wooden working surface and shape into a mound with a large well in the center. Crack in the eggs, then pour in the olive oil and add a pinch of salt. Using a fork, stir slowly, starting from the center of the eggs and gradually picking up more flour from the edges, whisking as if you are beating …