Shapes: 15g (1 loosely packed cup) fresh flat-leaf/italian parlsey leaves (no stems), finely chopped 350g 00 or all-purpose flour, plus more as needed 50g semola rimacinata or semolina flour 4 large eggs plus 1 to 2 yolks
The moisture from the parsley might make the dough stickier than usual, so add more flour as needed.