Divide your Semolina Pasta Dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.

On a clean, un-floured work surface, roll the dough into a rope about ½ inch (1½ cm) thick. Cut the rope into ½ inch (1½ cm) pieces.

Working with one piece of dough at a time, place a table knife at a 45° angle along a cut edge of dough. Push the knife into the dough and away from you at the same time so that the dough curls around the blade and resembles a small hot dog bun.

Transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.

Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)

When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.