Using mixer: Combine 00 flour and semolina in the bowl of a stand mixer fitted. Add the egg mixture and knead on low speed for 3-4 minutes or until the dough, while it might appear crumbly, will stick together when squeezed. If your dough seems dry, add a teaspoon or two of water until dough just comes together. Remember that the dough at the end should be smooth and relatively elastic. In order to test the dough, press it with your finger, if it bounces back it is ok.
By hand: On a large plate or on the kitchen counter, mix the flour with the semolina. Create a lamb in the middle and add the eggs. With the help of a fork, slowly mix the eggs into the flour. When a paste is created use your hands and knead until you end up with an elastic dough. It will take about 15 minutes. In order to test the dough, press it with your finger, if it bounces back it is ok.
Wrap the dough and allow to rest at cool room temperature for an hour, or in the fridge for longer. If you rest your dough in the fridge allow it to come to room temperature before rolling, it will need around 30 minutes.
Cut the dough into 4 equal pieces and let’s start its transformation, by using a pasta cutter or a sharp knife.
By using your hands, press and flatten one piece of dough in order to be able to come through the rollers. Dust the rollers with some flour and feed the dough through the rollers. After rolling dust of excess flour and then fold the rolled dough into thirds. Lightly dust with more flour as needed, then feed the dough through again. Repeat this rolling and folding process once or twice more until the dough is smooth. Once smooth, stop folding and start increasing the roller settings one at a time until the desired thinness is achieved.
Add a teaspoon on top of each sheet, leaving a distance around 3-4cm and cut into even pieces. Wrap each ravioli, sticking together the edges. If you find it hard to seal them use some drops of water. This way the dough will stick. Press with your fingers to thin the surface of the two sheets, until they are as thin as the sole of the ravioli. This will help ravioli to boil evenly. Be careful not to trap air in the ravioli. If there is air press from the folded point outward to remove excess air.