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1
Remove zest from the lemon, and finely chop. Squeeze the juice from the lemon. You should have about 3/4 tsp. of juice. Combine flour, semolina, salt, and dill on a large cutting board or work surface. Form a well in the center of the flour and add the eggs, oil, lemon juice, and lemon zest. Begin mixing with your fingers (of one hand), using the other hand to push flour from the outer edge of the flour well into the eggs.
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2
Continue mixing with one hand, using the other hand to support the outer edge of the flour well to prevent the batter from flowing out the side.
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3
Continue mixing by hand until mixture becomes a firm paste. Roll into a ball and knead, with the heel of your hand, for 5-10 min. or until dough is smooth and feels silky. Transfer to a bowl, cover with plastic and refrigerate for at least 1 hour. Remove from the ref. and allow to rest at room temp for 15-20 min. before rolling out and cutting. To finish pasta by hand, use a rolling pin to roll pasta into a thin sheet (1/16 thick)
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4
Dust sheet lightly with flour and then roll up (like a cigar) Slice into desired thickness. Unroll each strip, shaking pasta to unravel. To finish pasta using a machine, cut dough into 4 pieces, (keep 3 of the pieces wrapped in plastic until ready to use.) Set machine rollers so they are opened to the widest setting. Flatten portion of dough, dust lightly with flour and pass through the rollers. Lay the rolled dough on a floured surface and fold in thirds to make 3 layers. Flatten again, lightly dust with more flour and pass through the machine 5-6 more times, decreasing the setting of the rollers each time, until desired thickness is reached.
