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 ⅓-inch (1 cm) sized pieces.

Method one: hold a sturdy knife (like one for eating with) at a 45° angle and drag it over a piece of dough towards you until the dough curls around the blade. Pull off the dough and press the concave inside out with your index finger.

Method two: Press your lightly floured thumb firmly into the center of a piece of dough while simultaneously slightly rotating your thumb and pushing it away from you. Press the concave inside out.

Whichever method you choose, 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.