Ribbon Noodles ('Bandnudeln')

Prepare the dough:

Mix the semolina flour and salt. Add the eggs and olive oil and knead the dough with your hands for about 5 minutes or until smooth. You can also use your stand mixer with the dough hook attached if you want. Cover the dough tightly with tinfoil and let it rest in the fridge for at least 1 hour.

Roll out the dough:

Divide the dough in half and work in two batches when rolling out the dough.

I like to use a pasta machine to roll out the dough. Dust your rested noodle dough with all-purpose flour and roll it out thinly with a rolling pin until it is thin enough to fit through the widest setting of your pasta machine. Pass through the pasta machine, then fold the dough over itself from both sides lengthwise and pass through the pasta machine on the widest setting again. Repeat about 5 times before you start to roll out the dough thinner.

After the folding phase, you can start to decrease the width off your pasta machine. Pass the dough through the machine without folding it afterward until it is thin enough to your liking. Always consider that it will swell a little and thus get thicker when cooked.

If you don't own a pasta machine, you can alternatively roll out the dough by hand with a rolling pin.

Cut your noodles:

Dust your dough sheets generously with flour before cutting them. Trim the dough sheets to the desired length of your noodles and roll them up. Cut out individual noodles with your desired width. Dust generously with flour so they won't stick.

Cook your noodles:

Fresh noodles don't need to cook very long. About 1 minute in boiling salted water is enough to cook them al dente. You can alternatively dry these noodles by placing them on a kitchen towel in a warm spot.