On a flat work surface form a mound of the semolina, white flour and salt. With your fist make a well in the top center of flour mound. Add eggs, oil and water in crater. With a kitchen fork gently beat the eggs, water and oil. Stir a little flour from the edges of your well into the egg mixture. Continue stirring until eggs and flour are combined and mixture is too stiff to continue on with a fork. Add one tablespoon of water at a time while combining mixture, until desired consistency is achieved (moderately stiff dough).
Gently knead in the remaining flour the same way you knead bread dough by pushing, pulling, turning and folding. Knead 10 minutes or until dough is elastic. Wrap dough in towel or place in plastic bag and let rest for 30 minutes. On a lightly floured surface roll out to desired thickness and cut into desired widths or shapes. Or proceed by using a pasta cutter following machine manual. You may air-dry finished pasta for 30 minutes and package for the freezer, or use fresh.
Bring a large pot of water containing 1/2 teaspoon olive oil to a boil. Add pasta and cook until tender (approximately 3 - 5 minutes). When making lasagna, no need to boil noodles. Add directly to your recipe. Makes 12 servings.