Divide your 2-Ingredient Homemade Pasta 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, pass through a pasta maker to #5. Pass the dough twice through this setting.

Cut the dough into 2-inch (5 cm) squares and keep the squares covered with a tea towel while you work with one square at a time.

Place the dough on a gnocchi board in a diamond orientation. Using a ¼ inch (6 mm) thick dowel, roll the dough around the dowel and press into the board so that they make lengthwise ridges. (The tube should have a point at either end from rolling it up from one corner to the opposite corner.)

Press a bit more firmly at the seam to seal it, slip the tube off the dowel and place on 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.