Poppy Seed Pasta Dough
Mound 3½ cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, the olive oil and the poppy seeds. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
Roll out the pasta dough to the thinnest setting on a pasta machine. Cut the dough crosswise into ¼-inch strips. Place the tagliatelle on a sheet tray that has been dusted with semolina flour, cover with a clean dish towel, and set aside until ready to use.