400gramsSemolina flour(14.1 oz) plus more for rolling the dough
4large eggslightly beaten, preferably organic and free range
1/2teaspoonfine sea salt
Put the flour on a well-cleaned kitchen counter and form it into the shape of a nest.
In the well in the center of the flour, add the lightly beaten eggs and the salt.
Start blending the mixture together with a fork, slowly adding the flour from the outer edges of the nest into the center until all of it is well incorporated.
After the flour-egg mixture is completely incorporated, cover the counter and your hands with a sprinkling of flour. Knead the dough for approximately 15 minutes until it is about the consistency of modeling clay.
Form the dough into a ball and wrap with plastic wrap and chill for around 30 minutes in the refrigerator.
After chilling, plop the dough onto a clean surface dusted with semolina flour (again, to prevent sticking) and divide it into two even pieces.
Sprinkle more flour on your counter and on a rolling pin. Flatten the dough ball with the rolling pin (or with a pasta maker if you have one available).
Roll the dough with the pin unit it becomes translucent. Add dust to the countertop, your hands, and the pin as required. This is a quite lengthy process requiring up to 20 minutes.
Set aside, and do the same with the other half. Then let the dough rest for another 10 minutes.
Slice the pasta into thin strips or into shapes suitable for ravioli or other types of noodles.
Dust the finished noodles with flour and hang them unit they are semi-dry. Once they are partially dry, you can freeze them or store them for up to four days in the refrigerator.