Instructions: Prepare the pasta: Mound the durum flour on a clean work surface. Make a well in the center. Crack the eggs into the well. Add 2 tablespoons oil and a pinch each of salt and pepper. With a fork, whisk the eggs, slowly incorporating the flour. Slowly drizzle the water, one tablespoon at a time, into the egg mixture. When the dough holds together, begin kneading the dough to work in the remainder of the flour. Continue to knead until the dough is smooth, about 10 minutes. Form into a ball and wrap in plastic. Transfer to refrigerator and chill for 30 minutes.

Dust a baking sheet with semolina; set aside. Remove chilled dough from refrigerator. Divide dough into 8 pieces. Roll each piece into a rope, about 1/2-inch-thick. Using a sharp knife, slice the dough crosswise into slices 1/16-inch-thick. Using your thumb, press the slices into coin-like pieces. They should be slightly larger than a quarter. Transfer to prepared baking sheet; set aside for 30 minutes to dry.

In a large saucepan, bring the chicken stock to a boil. Add the reserved pasta and cook until al dente, 5 to 6 minutes. Drain; reserving stock.

In a large saute pan, heat remaining 4 tablespoons olive oil over medium heat. Add pasta and 1 1/2 teaspoons pepper. Add 1 1/2 cups reserved stock. Bring to a boil, stirring gently to combine. Reduce the heat to medium-low, and let simmer for 3 minutes. Add 1/2 cup of the cheese and parsley; stir to combine. Let simmer for 2 minutes more. Remove from heat and ladle into bowls. Sprinkle with remaining 1/2 cup cheese. Serve immediately.

This recipe yields 4 entree or 8 appetizer servings.

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