[Zipporah]

I have a recipe from the Artful Vegan that I've never used but their stuff is always very good.

2 cups of semolina flour
1/2 tsp of salt (or more to taste)
1/2 cup water
olive oil as needed (More necc if you're making stuffed shapes like ravioli)

Mix the flour and salt in a large bowl, then add water and knead by hand to form a stiff dough (1-2 minutes)
Lay the dough on a floured surface and roll it flat using a rolling pin. Fold and roll the dough many times, adding flour to prevent sticking; folding helps form the protein structure that will allow the dough to stay together during cooking.
If using a pasta maker, gradually decrease the thickness of the dought to the desired final thickness, If you don't have a roller, wing it. (Italian grandmothers do it all the time).

To cook: Bring 6 quarts of water to the boil with a little salt and oil. For flat wide noodles, cook for 4 minutes, or until al dente. The smaller the noodle, the shorter the cooking time.