1/2 cup semolina or bread flour
1/8 tsp salt
touch of pepper
1/2 - 1 tsp water
Pour flour into a pile on pastry plastic (I use this a lot if you can't tell in my other posts). With hands, stir in salt and pepper. Form a well in the center of the flour pile and add eggs. Manipulate with hands until egg is fully incorporated into the flour mixture. Add a little water, a few drops at a time, to form a stiff, smooth dough. Knead well. Cover with plastic and let stand 5 minutes.
Roll very thin and cut into strips about 1/4" thick (I use a pizza cutter to cut the strips). Cook immediately in 3 quarts boiling salted water (or soup) or let dry on wooden pasta rack until firm and refrigerate for up to three days.