In a bowl, mix all the ingredients and knead well with your hands until a dough comes together.
3 eggs, 1 tablespoon vegetable oil, 250 g all-purpose flour, 1 pinch salt
On a floured surface, take the dough and roll it into long, thin rolls, about the size of a pencil, for reference.
With your fingers, rip small pieces of dough, about the size of a chocolate chip.
Indent each piece of dough lightly with your fingertip, as if you were scoring it, and then place it on a tray dusted with semolina.
2 tablespoon semolina flour
Place all the nukides you make on the tray as you produce them, spacing them well apart, and let dry for about an hour.
Keep in mind that the nukides must be really tiny because they will expand while cooking, and the final result must still be very small and delicate. The smaller the nukides, the better and most expert the cook!