In a large mixing bowl, combine all-purpose flour, semolina flour, eggs, olive oil, and salt. Mix until a soft ball of dough forms.

Check the dough's consistency. Add water if too dry, one tablespoon at a time, until you achieve a slightly tacky texture.

Transfer dough to a floured surface and knead gently for about 3-4 times. Form into a smooth ball.

Wrap the dough tightly in plastic wrap and let rest at room temperature for at least 1 hour.

After resting, divide the dough into four pieces and cover unused pieces with a towel.

Flatten one piece and feed it through the pasta roller, rolling and reducing thickness as desired.

Cut the rolled dough into desired shapes using a cutter or knife, dusting with flour to prevent sticking.

Let the cut pasta dry on a rack for about 30 minutes.