Mix the semolina or flour with the salt and olive oil, and mix well for 1 minute. Add the eggs and egg yolks and stir well until it becomes a dough. Knead the dough for 1–3 minutes until it has a smooth texture. It should now be wrapped in cling film and chilled for 30 minutes to rest.
The pasta is now ready to use. It can be rolled, cut and cooked straightaway, or cut and left to dry a