Break the eggs into the bowl of a food processor and pulse to whip. Add 1 cup of the semolina to the bowl with the salt and pulse to combine. Add more semolina a few tablespoons at a time, mixing until you have a cohesive ball of dough that spins around free from the sides. Knead it either by hand or further in the food processor until it is supple — it won’t be soft like a flour dough, but rather stiff instead.
Wrap the dough in plastic and let it rest on the counter for an hour. Cut the dough in half, leaving 1 half in the plastic on the counter.
Lightly dust the counter with all-purpose flour and roll the pasta dough to a thin sheet — try to keep it rectangular, but don’t worry if it’s not perfect... that’s the charm of homemade.
I cut the pasta with a pizza cutter, but you can also fold it several times in the same direction and cut across it with a knife. Roll and cut the other half of the dough in the same way.
Put a large pot of water on the flame and once it boils drop in about 1 teaspoon kosher salt. Drop in the cut pasta and stir with a pasta spoon to keep it from sticking. Once the pot comes back up to a full boil, count 10–12 seconds and remove the pasta with a strainer or a pasta spoon. Give it a few shakes as you take it from the pot to remove the water, and spread it out on a large platter to let some of the steam rise. Drizzle with olive oil before serving.