Make a flour volcano: Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
Scramble the eggs: Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
Work the dough: Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper or rubber spatula and knead until a smooth dough forms. Discard any excess flour.
Rest: Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling out. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.
If you don't have semolina, you can use 10 ounces of only "00" or all-purpose flour instead of 7 ounces flour and 3 ounces of semolina flour.
You can substitute 6 large egg yolks for the 3 whole eggs.