Preparation : 40 min
Cooking : 3-4 min
Yield : 2
Recipe created by : Rachel Cheng
200 grams of Organic Durum Wheat Semolina
3 grams salt
100 milliliter warm water
In a large bowl, mix together the semolina flour and salt, then make a well in the middle. Add the warm water to the well, and use a fork to slowly incorporate flour into the pool of water, working inside out.
Once you have incorporated most of the flour and have a scraggly dough, use your hands to knead the dough inside the bowl until it becomes uniform and smooth, and no dry flour is left.
Cover the bowl and let the dough rest for 30 minutes.
Flour a clean working surface with semolina flour. Take a quarter of the dough and roll into a thin round, about 1/8 inch thick, or the thickness of a round toothpick. Then use a pastry wheel cutter or knife to cut into long strips, and then into rhombus (diamond) shapes. ALTERNATIVELY: Do not roll out the dough and make other shapes instead.
Toss the pasta pieces in a bit of flour to prevent sticking, put on a plate, and cover with a tea towel to prevent the pieces from drying out as you roll more pasta. Repeat the previous step until you have shaped all of your dough.
Boil à large pot of water with a heavy hand of salt. When the water is bubbling, add pasta and cook 3-4 minutes or until al dente. Drain and rinse with cold water. Add to a soup with beans for pasta e fagioli, or toss with salted butter and herbs for a simple side.