Combine the semolina flour and water in a bowl. Mix first with a fork, then knead by hand for a few minutes. Transfer the dough to a work surface, shape it into a ball, and cover with plastic wrap. Let it rest at room temperature for 30 minutes.

For the Northern Italian dough, mound the flour on a work surface and make a well in the center. Add the eggs. Using your fingers, gradually incorporate the flour from the edges into the eggs until fully combined. Knead for a few minutes, shape into a ball, cover with plastic wrap, and let rest at room temperature for 30 minutes.

To use the first dough, take a small piece and roll it by hand into a thin rope. Cut into equal pieces with a knife or spatula. For cavatelli, press each piece with three fingers and pull toward you to shape.

For gnocchetti, roll the pieces over a gnocchi board or similar tool to shape.

Continue with the semolina and water dough. Take a small piece and roll it into a much thinner rope. Cut into pieces about 6 inches (15 cm) long. To make maccheroni/fusilli, wrap each piece around a thin metal rod or wooden skewer to form the shape.

With the egg and flour dough, take a piece at a time and roll it out with a pasta machine to make thin sheets for lasagna and cannelloni. If you don't have a pasta machine, use a rolling pin to roll out the dough.

Cut some of the sheets into 1 1/2-inch (4 cm) squares to make tortellini.

Cut rectangles measuring 2 1/2 x 1 1/2 inches (6 x 4 cm) using a fluted pastry wheel to make farfalle.

Finally, with the remaining dough, roll it out into a sheet, then roll it up and slice to make tagliatelle.