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 2 cups Semolina flour
3 eggs
1 teaspoon salt

                Mound the flour on a clean work surface and make a large,
deep well in the center with your hands.  Keep the sides of the well quite
high so that when the eggs are added they will not run out of the well.
Crack the eggs into the well, then add the salt.
With a table knife or fork, mix the eggs and salt together, then gradually
start incorporating the flour from the sides of the well. 
Try not to break the sides of the well or the runny mixture will escape
and quickly spread over the work surface. 
As soon as the egg mixture is no longer liquid dip your fingers in the flour
and use them to work the ingredients together until they form a rough and
 sticky dough.  Scrape up any dough that sticks to the countertop with a knife,
then scrape this off the knife with your fingers. 
If the dough is too dry, add a few drops of cold water; if it is too moist sprinkle
 a little flour over it. 
         Press the dough into a rough ball and knead it as you would bread. 
Push it away from you with the heel of your hand, then fold the end of the dough
back on itself so that it faces towards you and push it out again. 
Continue folding the dough back a little further each time and pushing it out until
you have folded it back all the way towards you and all the dough has been kneaded.
Give the dough a quarter turn counter-clockwise, then continue kneading, folding and
turning for 5 minutes, if you intend using a pasta machine, or for 10 minutes if you
will be rolling it out by hand.  The dough should be very smooth and elastic. 
If you are going to roll it out and cut it by hand, thorough kneading is essential.

Wrap the dough in plastic wrap and let rest for 15-20 minutes at room temperature. 
 It will then be ready to roll out. 
After you roll out your noodles, hang them on a pasta drying rack to finish.

copyright 2008