• Step 1: In a large mixing bowl, combine the semolina flour, eggs, olive oil, and salt. Use a fork or your hands to mix the ingredients together until a shaggy dough forms.
• Step 2: Turn the dough out onto a clean, lightly floured surface and knead for 5-7 minutes, until the dough becomes smooth and elastic. If the dough is too sticky, add a bit more semolina flour as needed.
• Step 3: Cover the dough with a clean, damp towel or plastic wrap and let it rest for 30 minutes. This allows the gluten to relax, making the dough easier to roll and shape.
• Step 4: After the resting period, use a rolling pin to roll the dough out into a thin sheet, about 1/8-inch thick. Lightly dust the surface and dough with semolina flour as needed to prevent sticking.
• Step 5: Use a sharp knife or a pasta cutter to cut the dough into your desired shape, such as long noodles, squares, or shapes. Lightly dust the cut pasta with semolina flour to prevent it from sticking together.
• Step 6: Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-3 minutes, or until it floats to the surface and is al dente. Drain and serve immediately with your favorite sauce.