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 ⅓-inch (1 cm) thick. Cut the rope into ½-inch (1½ cm) rectangles.

Place a piece of dough on a ridged gnocchi board. With the side of your thumb, push the dough into the board and away from you at the same time so that it curls around your thumb.

Knock the shaped dough off the board and continue with the remaining pieces. If the dough begins to stick you can use a touch of flour on the board.

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.

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.