The photo shows Carol and Lina with a tray of freshly made pasta which we used to make Pasta with Cream, Ham, and Green Peas.  Here is the basic process using Caputo brand Semola.  This was a good team activity with the grandchildren, who helped with cranking the Atlas pasta machine and ensuring that the cut strands were not stuck together.

For each 100 g. of semolina flour, mix in a pinch of salt and then 1 egg.  Yesterday we used 500 g. of semolina and 5 eggs.  That made a lot, probably about 8-10 adult servings.  (We had 4 adult servings for dinner and 3 for lunch, the kids ate about 6 kid servings between dinner and lunch, and there is still some left over.)

Mix together the flour and salt and then mix in the egg one at a time until well combined.  I used a food processor to do this yesterday and I think the next time I will use a stand mixer with a paddle attachment.

Knead the mixture into a smooth dough.  I did this in a stand mixer with the dough hook.

Divide the dough into balls about 200-225 g. in size.  Wrap each ball in plastic and allow to rest for 30 minutes. 

Flatten a ball with a rolling pin and dust it with flour.  Run it through a pasta machine at the widest setting.  Fold the dough into thirds and press together.  Roll it again through the widest setting.  Dust it lightly with flour and run it through the next narrower setting.  Repeat until you get to the next to narrowest setting.  If the dough gets too long to handle easily, cut it into 12 inch or so sections. 

After thinning the dough, cut it into roughly 12 inch lengths (if needed), dust it lightly with flour (if needed) and run it through a cutter.  Form nests out of the strands of dough and cover them with a kitchen towel if using soon (in the next hour or so.)

Repeat with the other balls of dough.

To cook, bring a pot of salted water to boil and then boil for 2-4 minutes until done.  (Fresh pasta cooks quickly.)