0. Start by preparing the dough: On a work surface, make a well in the semolina flour and add the egg yolks and a pinch of salt to the center. Using a fork, gently mix the egg yolks, gradually incorporating them into the flour, until the dough becomes smooth.

1. Once the ingredients are well combined, begin kneading the dough with your hands, kneading vigorously until it reaches a smooth and elastic consistency. If the dough is too dry, you can add a little warm water, a teaspoon at a time. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

2. After resting, divide the dough into smaller portions and roll them out using a pasta machine or rolling pin until thin. Cut the thin pasta sheets into long, thin strips, similar to spaghetti but thinner.