Sift flour onto the work surface, mix with semolina and form a small hollow.
Beat eggs into the well and knead together with the remaining ingredients to form a smooth, pliable dough. Wrap in plastic wrap and let rest in the refrigerator for 1-2 hours.
Then roll out the dough thinly on a floured work surface with a rolling pin and cut into the desired shape.
If using a pasta machine, divide the dough into smaller pieces and roll them out several times in a row to the desired thickness.
Depending on use, then cut the dough sheets into tagliatelle, etc.
Ready noodles either cook immediately or spread out on baking paper and let dry overnight. You can also replace the proportion of durum wheat semolina with normal wheat flour, but this will cause the pasta to lose some of its bite.