I milled the semolina into a finer grained flour
I find coarse semolina too hard to work into a smooth dough
There are four eggs here.
I ended up using 5 eggs per pound of flour
I let it rest to allow time for the flour to absorb the water
Then I kneaded it by hand.
Note the hole indicating tubular structure.
Dinner: Bucatini a la Bolognese; Sauteed spinach