For the ribbon noodles, knead the flour with wheat semolina, egg, egg yolks, a pinch of salt and as much water as needed to form a fairly firm dough. Wrap in plastic wrap and refrigerate for at least 1 hour.
Roll out dough thinly on a floured work surface and use a pasta machine to make lasagna or pasta sheets or ribbon noodles (the thickness of linguine, tagliatelle, pappardelle, etc.) as thick or thin as you like. Boil salted water, put in the tagliatelle and cook al dente for a few minutes, depending on the thickness. Strain and continue processing.
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