In a large mixing bowl, whisk together the semolina flour and salt. Pour the flour onto a clean work surface (such as a large cutting board or countertop) and form it into a mound. Use the base of a bowl to press a deep well into the center.

Crack the eggs into the well and beat lightly with a fork. Slowly incorporate the flour into the eggs, starting from the center and working your way outward. Add the olive oil as you mix, until a shaggy dough begins to come together.

Knead the dough by hand on the surface for 7 to 10 minutes, until smooth and elastic. Wrap tightly in plastic wrap and refrigerate for 30 minutes.

Dust your work surface and the rested dough lightly with flour. Using a rolling pin, flatten the dough slightly. Feed it through a pasta machine starting on the widest setting (0). Fold the dough in thirds like a letter, flour again if needed, and repeat once or twice until the dough is smooth and pliable. Continue passing it through progressively narrower settings until you reach setting 5 for a thin, even sheet.

Cut the pasta into spaghetti using the machine attachment or a sharp knife. Dust generously with semolina or all-purpose flour to prevent sticking. Let the pasta rest on a floured sheet pan or clean kitchen towel while you bring a large pot of salted water to a boil.

Boil the pasta for 60 seconds, then drain, reserving at least ½ cup/120 milliliters of the cooking water.

In a large nonstick or stainless steel skillet, melt the butter over medium heat, taking care not to brown it. Add the cooked pasta and a ladle of the reserved cooking water. Stir to combine, then add the grated Parmesan, lemon juice, lemon zest, and a pinch of salt.

Toss the pasta continuously until the sauce becomes creamy and coats each strand. If it seems dry, add more cooking water. If the sauce is too loose, stir in a bit more Parmesan or butter. Serve immediately, topped with more Parmesan and a generous amount of love.