Divide your 2 ingredient Homemade Pasta dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.

Working with one piece at a time, roll through a pasta roller to #6 or the second from the thinnest setting.

Using a pizza cutter, cut the dough into 1½ inch (4cm) wide lengthwise strips.

Using a fluted pastry cutter, cut each strip into 2 inch (5 cm) long rectangles.

Holding a rectangle by the straight edges, pinch the center together, then fold the outer edges in the opposite direction to create an accordion fold in the center. The shape should look like a bowtie with zigzag ends from the fluted cutter.

Give the center fold a firm pinch to keep it together, then transfer to a baking tray dusted with semolina to dry while you shape the remaining 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.