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 ¼ inch (6 mm) thick. Cut the rope into 1-inch (3 cm) pieces.

Working with one piece of dough at a time, imagine that there is a large triangle pointing away from you on your work surface. Place a piece of dough at one corner of the triangle close to you and using a flat palm, roll the dough along the triangle (diagonally away from you) to the far tip and then down the other side. When you get to the opposite end of the triangle, the dough should have rolled off of the outer edge of your palm. This should create a gentle, spiral shape. (See photo above for step by step)

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 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.