Fresh Semolina Pasta with Eggs

Instructions:

1. Sift the 250g of semolina flour if it has clumped in the bag to avoid lumps.
2. Mound the 250g of semolina flour on a clean surface and create a wide hole in the center.
3. Crack the 3 large eggs into the center and add 1 tbsp extra-virgin olive oil and 1 tsp fine sea salt.
4. Using a fork, gently whisk the eggs, gradually incorporating flour from the inner walls of the well until a thick paste forms.
5. Switch to your hands and knead the dough vigorously for about 8 minutes by pushing the dough away with the heel of your hand, folding it back, and turning it slightly until the surface is smooth and springy.
6. Wrap the dough tightly in plastic wrap and let it sit at room temperature for 30 minutes.
7. Divide the dough into four pieces.
8. Roll each piece into a thin sheet using a rolling pin or a pasta machine (setting 6 or 7).
9. Dust the sheets generously with 1/2 cup semolina flour to prevent sticking.
10. Fold the sheet loosely and slice into desired width using a pasta cutter or sharp chef's knife.
11. Bring a large pot of heavily salted water to a rolling boil.
12. Drop the pasta into the boiling water, stir immediately, and cook for about 2 minutes until the noodles float to the surface for an al dente finish.