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Step 1: Make Pasta Dough: Add the flour and eggs to a food processor fitted with the metal blade. Process to form dough, about 15-20 seconds. Remove to your work surface and cover with an upturned bowl for 5 minutes. Then knead the dough into a smooth ball, about 1-2 minutes. Cover again, and let rest for 30 minutes to 1 hour relax the gluten.
Step 2: Roll Pasta Dough Into Sheets: Cut the pasta dough into 4 equal pieces. Flatten one piece into an 5×8-inch long disc. Send the disc through the roller on the widest/lowest setting. Continue to roll the dough through settings #2-4 (2x on each setting), dusting with semolina flour in between if the pasta gets sticky. The pasta sheet is ready when it’s slightly translucent and you can see your hand underneath, about .60 mm thick.
Step 3: Cut Lasagna Noodles: Trim the pasta sheet to fit the dimensions of your 9×13-inch baking pan. Place onto your parchment-lined sheet pan in a single layer. Cover with another sheet of parchment paper so they don’t dry out. Repeat to roll and cut the remaining 3 pieces of pasta dough, layering in between the remaining pre-cut sheets of parchment paper.