Combine semolina, beaten eggs (or egg whites), water and oil. Mix to make a stiff dough. Knead 10 minutes or until dough is elastic. Wrap dough in towel or place in plastic bag and let rest for 20 minutes. On a lightly floured surface roll out to desired thickness and cut as desired.
Bring a large pot of heavily-salted water 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.
