In a small bowl add the eggs and slightly whisk. Add water and oil. Whisk until incorporated and set aside.
In a medium bowl combine and mix together the semolina flour, all-purpose flour.
Add the beaten eggs mixture and stir to combine.
Mix to make a stiff dough. Turn out onto a lightly flour dusted flat surface and knead 10 minutes until smooth.
Test by pressing your knuckle into the dough; if it starts to bounce back then it’s ready. Flatten slightly into a disk shape.
Wrap dough in plastic wrap and set aside on the counter (do not chill) for at least 30 minutes.
Unwrap the dough and divide into quarters. This step will be easier to roll out.
Place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap rested dough and cut into quarters. Set one quarter on work surface and re-wrap remaining dough. With a rolling pin or fondant roller, flatten the quarter of dough into a rectangle shape about 1/8 inch thick.
Cut dough into 2 inch wide strips. Then cut again to make a 1inch by 2inch pieces. Pinch the center of the rectangle to make a bowl. Set aside.
Bring a large pot of salted water to a rolling boil. Add pasta, stir gently with a wooden spoon, and cook, tasting at regular intervals until noodles are just set with a definite bite, about 1 1/2 to 2 minutes. Drain when done.
How to make the alfredo sauce:
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth.
Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan, nutmeg, salt and pepper.
Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.