Mix in 15-20 egg yolks in half a kilo of flour, add 1 tablespoon of olive oil, salt and 2 tablespoons of semolina. Knead the dough well until it is nice and smooth, then cover it and leave it to rest for half an hour. Then cut it out thinly with the pasta machine or the rolling pin. Cut the dough into pasta and let it dry slightly for at least 20 minutes. If required, cook the pasta in salted water with a little olive oil for 3 minutes.
