In a large bowl, combine the semolina and salt, making a well in the middle. Add the lukewarm water to, and use a fork to slowly incorporate the semolina into the well.
Once the semolina is almost completely incorporated and the dough has a coarse texture, use your hands to knead the dough in the bowl until it becomes uniform and smooth and there is no dry semolina left.
Cover the bowl and let the dough rest for 30 minutes.
Flour a clean working surface with semolina flour. Remove one quarter of the dough and roll it into a thin disc about 1/8 inch thick or the thickness of a toothpick. Then use a pastry cutter or knife to cut into long strips, then into diamond shapes. ALTERNATIVELY: Do not roll out the dough, and make other shapes instead.
Toss the cut pasta in a little flour to prevent sticking, place on a plate, and cover with a cloth to prevent the pieces from drying out while you prepare more maltagliati. Repeat the previous step until all the dough has been shaped.
Boil water in a large casserole dish, adding a generous handful of salt. When the water boils, add the pastas and cook them for 3-4 minutes, or until they are al dente. Drain and rinse with cold water. Add to a soup with beans and pasta fagioli, or toss with salted butter and herbs for a simple side dish.
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