4 c. Semolina flour
3 lg. eggs, lightly beaten
1 tbsp. olive oil
2 tbsp. warm water

Put flour onto board. Make a center well, add the eggs and oil. Gradually mix well, kneading into a soft, smooth dough. Knead from 5 to 10 minutes, long enough to have a smooth, elastic dough; cover with pan or bowl for 1/2 hour. Serves 6 to 8, used as Ravioli or Manicotti.