Make the pasta dough by combining all the ingredients except the semolina with a fork until you obtain a firm dough.
When the mix has combined, turn on to the bench top and knead to make a smooth elastic dough. Add flour as necessary to achieve this.
Wrap the dough in clingfilm and allow to rest for 20 minutes so that the gluten can relax and bind.
After resting, remove the cling film from the dough and roll on a clean bench into a 1 1/2 cm diameter sausage.
Dust the semolina over a large tray.
Cut the dough into 1/2 cm slices.
Using you thumb, smear the discs of dough to obtain a slightly cupped 'ear'
when shaped, place on the dusted tray.
The fresh pasta will keep for 3 days in the refrigerator, otherwise store in the freezer.
«If porcini powder is available, try adding to the pasta dough. Alternatively, the pasta can be flavoured with tomato puree or cooked spinach: the amount of flour will need to be adjusted. »