Lemon Tagliolini

Sift the semolina flour with the all purpose flour, place it on a wooden board and make a well in the centre. Break the eggs in the centre of the flour, add a pinch of salt and pour in the extra virgin olive oil.
Mix the flours and the eggs with a fork, then start kneading the dough, until the dough is soft, elastic and it doesn’t stick to your fingers anymore. You’ll need about 10 minutes.
Let it rest for about 30 minutes at room temperature, wrapped in cling film or covered with a bowl.
After the resting time, roll out the dough: you can use a classic rolling-pin or the pasta maker. The most important thing, either you’re using the rolling-pin or the pasta maker, is to keep rolling and flipping and rolling and flipping until you get a dough that is paper-thin.
Let the pasta sheets dry on a wooden surface dusted with semolina flour for about 20 minutes, then cut them into thin noodles. Arrange them well apart on the wooden surface or on a large tray to dry.
In a skillet melt the butter over low flame with the juice and the grated zest of one lemon.
Cook the tagliolini in boiling salted water for about 1 minute, drain them al dente and pour them into the pan with a tablespoon of cooking water.
Add the grated Parmigiano Reggiano, the freshly ground black pepper and some fresh thyme. Toss the tagliolini for a minute or two, thus allowing the cheese to melt with the butter and lemon juice into a creamy and zesty dressing from the pasta.
Add some fresh thyme and serve immediately.