1. In a large mixing bowl, combine the all-purpose flour, semolina flour (if using), and salt.
2. Create a well in the center and pour in the warm water and olive oil.
3. Using a fork, gradually incorporate the flour into the wet ingredients, stirring until a shaggy dough forms.
4. Transfer the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. My grandmother always said that kneading is the soul’s meditation, and I find this process incredibly soothing.
5. Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This resting time allows the gluten to relax, making the dough easier to roll out.
6. After resting, divide the dough into four equal pieces. Roll each piece out on a floured surface, using a rolling pin, until about 1/8 inch thick.
7. Cut the dough into your desired pasta shape—be it fettuccine, tagliatelle, or simple squares for a rustic look.
8. Bring a large pot of salted water to a boil and cook the pasta for 3 to 5 minutes, or until al dente. Remember, fresh pasta cooks much faster than dried!

These steps are reminiscent of the days I spent kneading and rolling dough with my daughters, Olivia and Isabella, much like I did with my own mother. It’s these traditions that hold the essence of family and food together.