Make the pasta dough by creating a pile of the 4 cups semolina flour, create a well in the center then add the salt and eggs. Whisk the eggs with a fork then begin to combine the flour, salt and eggs until a dough ball is formed. Knead several minutes until dough is smooth. If the dough is too dry add small amounts (1 tablespoon or less) of water at a time then continue to knead until dough is tacky. Wrap in cellophane and refrigerate for at least 30 minutes.
Over high heat in a medium saucepan combine the coconut milk, lime leaf, lemongrass, garlic, ginger, chili peppers, red curry paste, tomato paste, peppercorns, Italian seasoning, and Thai basil. Allow to boil for 1 minute then reduce heat to low. Simmer for 30 minutes.
Once the dough has rested roll out to about 1/8 inch, thin enough to feed through the thickest setting of a pasta machine. Cut the dough into 3-4 inch wide pieces then begin feeding each piece through the pasta machine on the thickest setting. Continue to thin the pasta by feeding through all settings up to 3rd thinnest. This will give a spaghetti-type thickness.
Once the pasta has been thinned begin to cut the sheets with the fettuccine setting on the pasta machine to make flat noodles. Let pasta dry a few minutes by either hanging on a pasta-drying rack or another hanging device (chair, oven handle, etc.)
Heat a sauté pan or skillet over medium then add ground bison. Season with salt & pepper, cook until meat is browned. Strain coconut milk sauce into a clean large pot over medium-low heat. Add cooked bison and let simmer for 5 minutes.
Cook the pasta in boiling water until tender, about 6 minutes. Drain pasta then add to a large serving bowl. Pour meat sauce over pasta and stir to combine.
Garnish with Thai basil slivers and serve.