Shapes:
2 large navel oranges
2 large or 3 small lemons
350g 00 or all-purpose flour
50g semola rimacinata or semolina flour
2 large eggs
4 large egg yolks
Zest the oranges and lemons until you have about 18g (3 tablespoons) of zest. Juice the lemons until you have about 50 mL (3 Tablespoons plus 1 teaspoon) of liquid.
Add the flours and zest to a large bowl. With your fingers, massage the two together to bring out the citrus oils. Whisk the eggs, yolks, and lemon juice together and make the dough.