Parsley Egg Noodles

Instructions

1. Combine 1 1/2 cups all-purpose flour and semolina flour on a clean work surface. Make a well in the center of the flour mixture. Add eggs, yolks, parsley, and oil to the well.\n2. Using a fork, beat the egg mixture. Gradually incorporate flour, starting from the inner edge of the well, until a smooth batter forms. Use your hands to work in any remaining flour until a shaggy dough forms. Add water, 1 Tbsp at a time, as needed to bring the dough together.\n3. Knead dough until smooth and elastic, about 10 minutes. Wrap in plastic wrap and let rest at room temperature for 2 hours.\n4. Unwrap dough and cut into quarters. Keep 3 dough portions covered while working with one. \n5. On a lightly floured surface, roll out one portion of the dough into a 20x12-inch rectangle (about 1/16-inch thick). Dust both sides lightly with flour. Tightly roll up the dough and cut crosswise into 1/3-inch slices. Unroll slices into ribbons and toss with 1 Tbsp flour. \n6. Transfer pasta to a baking sheet dusted with semolina flour. Cover with plastic wrap. Repeat with the remaining dough portions.\n7. Cook pasta immediately, refrigerate for up to 24 hours, or freeze for up to 3 weeks (cook frozen pasta directly from frozen).