On a clean work surface or in the center of a large, flat bottomed bowl, make a well in the center of the flour. Add the eggs to the center, stirring them into the flour using a fork or your fingertips. Mix using your hands until a dough forms, adding more semolina flour as the dough is kneaded. Sprinkle the working area with semolina or plain flour as you knead and as the flour becomes absorbed. Knead until the paste becomes smooth. Add more water a few drops at a time if dough is dry and crumbly; add more flour by the teaspoon if dough is sticky.

Place the kneaded dough under an overturned bowl and allow it to rest for 15-30 minutes before using it to roll out into sheets of pasta using a rolling pin or a pasta roller machine. Cut into long strands to make noodles or squares or shapes.

An easy way to cut noodles, fetuccine, or spaghetti is to roll thin sheets up jelly-roll style, then slice across using a sharp knife into the noodle widths desired. Dust the noodles lightly with flour if they tend to stick together as cut.

Bring a large pot of water to a boil and add a tablespoon of salt (I use Kosher salt). Carefully drop the separated noodles into the boiling water and leave just for about 2-3 minutes. (It depends on how long you've left them to dry before cooking.) Remove a few strands of pasta and test for doneness; they should be slightly firm (al dente, or to the tooth). Homemade pasta cooks quickly so watch carefully and don't allow it to become soft or mushy.

Serve with your favorite pasta sauce or toss into soup or broth. Semolina flour adds to the nutrition of your pasta dish because it has a higher protein content.

Mangia!