•  In a mixing bowl, add flour, semolina, salt, olive oil and eggs. 
  
• Mix the ingredients with your hands or with an electric hand mixer. It depends on the size of the eggs you are using, you may or may not need to add water to the dough. If the dough is too dry (when the ingredients do not mix), add a little water to the dough. It is really important to add the water little by little, so that you can get a perfect dough, not a batter. Add enough water until you get a non-sticky dough.
• Wrap your dough in a cling wrap to prevent the pasta dough from drying out and let the dough rest for about 30 minutes.
• Once your dough has rested, spread some flour onto your working top. Take the dough out of the cling wrap and cut a small piece of the dough. Wrap the rest of the dough again. It is easier to work with small pieces of dough

Without Pasta Maker

• If you do not own a pasta maker, spread some flour on a rolling pin and roll out your pasta dough until you reach the desired thickness of your pasta. Try to achieve a rectangle shape of pasta dough, if you could. Do not worry if your pasta is not perfectly shaped, you can either trim it or just leave it as it is. Thereafter, you can either fold the pasta or roll your flattened pasta dough and cut the pasta into strips. Roll out the pasta rolls, and you will get your pasta. After which, place your pasta one by one separately on the working top and dry them. Alternatively, you can hang them over a pasta dryer. You can store the dried pasta in the refrigerator for one to two days or in the freezer for a few months. I would highly recommend drying the pasta before freezing them to prevent the pasta from sticking to each other.
  

With Pasta Maker

• If you own a pasta maker (which I highly recommend if you are going to make pasta often), spread some flour on a rolling pin and roll out your pasta dough until it could fit the largest gap (usually the first level) of the pasta maker. Try to achieve a rectangle shape of pasta dough, if you could. Do not worry if your pasta is not perfectly shaped, you can either trim it or just leave it as it is. Thereafter, adjust the level of the pasta maker to the second level and then roll out the pasta. Repeat the process until you reach your desired thickness. Cut your pasta either by hand (see previous point.) or, in my case, with my pasta maker. After which, place your pasta one by one separately on the working top and dry them. Alternatively, you can hang them over a pasta dryer. You can store the dried pasta in the refrigerator for one to two days or in the freezer for a few months. I would highly recommend drying the pasta before freezing them to prevent the pasta from sticking to each other.
  
• In a pot of salted boiling water, cook your delicious homemade pasta for about 3 minutes. 
• Serve with your favourite pasta sauce, Parmesan cheese and enjoy!