Sift together the flour, semolina, and salt.
Make a well in the middle of the mixture
Crack 6 eggs into a bowl (to avoid any bits of shell)
Pour all the eggs into the well
Add the olive oil
Mix with a fork, slowly incorporating the flour into the eggs/oil.
When you can no longer use the fork, use your hands to finish incorporating the liquid into the flour.
Knead the mixture until smooth and supple, 8 – 10 minutes. (do not scrimp on the kneading time. Get your muscles ready!)
When the dough is nice and smooth, wrap in cling film, and set aside and let rest at room temperature for 30 minutes.
After it’s had enough time to rest, unwrap, and cut into manageable pieces (4 or more) and use a rolling pin to quickly flatten the dough for rolling through a pasta machine. Don’t over work the dough.
Run each flattened piece through the pasta machine until you reach your desired thickness. This recipe can be made into any pasta shape you want!
To make Fuži: Using a square cookie or biscuit cutter (or just a knife!) cut out 1.5 in (4cm) squares of the fresh pasta, and using semolina to dust, wrap the squares of dough somewhat loosely around the handle of a cooking spoon on a diagonal, until the corner overlap, and slightly pinch the spot where they overlap. Repeat. (see video for visual!)
After you’ve created all the fuži pasta, let them rest at room temperature. (You can make them ahead and let them dry, but they will take a little longer to cook.)
Bring a large pot of salted water to a boil.
Wait to cook the pasta until your truffle cream sauce is ready. The fresh pasta takes about 8 – 10 minutes to cook, so plan accordingly. You want the pasta cooked to al dente and still hot at the same time the cream sauce is ready.