Combine Semolina flour and Salt on a clean surface or in a bowl. Make a well in the center and add the chopped rosemary leaves and tomato paste. In a small bowl, beat the eggs with the water and olive oil. Add the egg mixture to the well with the rosemary and tomato paste.

With a fork, slowly work the egg into the flour until you have a coarse mix. Then bring together until you have a stiff dough. Knead for at least 10 minutes, until the dough is smooth and elastic. Shape into a disk and cover with plastic wrap. Allow to rest in the fridge for at least 30 minutes.

Remove the dough from the fridge. Work with 1/4 of the dough at a time and roll out and cut by hand or in a pasta roller.

Boil fresh pasta in heavily salted water for 3 – 5 minutes or store in airtight containers until ready to use.