Whisk the 00 flour, semolina flour and salt together in a medium mixing bowl.

Turn out the flour mixture onto a clean workspace and use your hand to form a well in the middle.

Add the oil and eggs to the center of the well. Use a fork to beat the eggs as if you were scrambling eggs, until the eggs and whites are blended. Continue to beat the eggs, pulling a little of the flour in at a time.

Once the mixture thickens to the point where a fork can no longer be used, use your hands or a bench scraper to slowly pull the flour into the mixture, to form a dough. I recommend using a bench scraper to pull any stray flour from the surface back into the dough.

Continue to knead until the dough feels thoroughly combined and smooth, about 5 to 6 minutes. If it sticks to your hands, add a bit more 00 flour and if it feels too dry add a little water, ½ teaspoon at a time. The dough should feel moist but not sticky (like play dough).

Wrap the dough tightly in plastic wrap and let it rest for at least 30 minutes or up to several hours at room temperature before rolling it out for ravioli. The dough can be made ahead of time and refrigerated overnight. If refrigerating the dough, let it sit at room temperature for 30 minutes before using.