If you are mixing by hand, make a volcano out of your dry ingredients and add the eggs and the oil to the caldera. slowly work the volcano rim into the wet ingredients, working your way to the outside of the pile. Then knead it for 5 to 10 minutes by hand. If it is too dry give it a couple of sprays of water from your handy-dandy squirt bottle, if it is too wet, add a little more semolina flour.

If you have a stand mixer, just toss everything in and mix it for about a minute. Reach in and form it by hand into a ball. then switch to your dough hook. Knead it for 5-10 minutes. If it falls apart, stop the mixer and form it back into a ball. Adjust the moisture level as with the hand method.

Toss your dough ball into a plastic bag and let it sit on the counter for half an hour.

Divide your dough ball into nice working sized pieces. I usually end up with about 6, so I don't end up with a 10 foot ribbon of pasta to handle.

Set your pasta machine to its widest setting and run your dough through it. Fold the dough in half, and run it through again. Repeat 6-8 times. If it comes out a little sticky, sprinkle on a little more semolina flour.

Now it is time to start working your way down through the thinner settings on your machine, one at a time, until you reach your desired thickness.

Cut your sheets to the desired length and width, or run them through the noodle making dies. Hang to let air circulate and dry the pasta for at least 10 minutes before cooking. Remember, fresh pasta cooks MUCH faster than dry pasta