On a clean, un-floured work surface, roll the dough into a very thin rope about ¼ inch (6 mm) thick. Cut the rope into 3-inch (9 cm) pieces.

Working with one piece of dough at a time, twist the dough around a wooden skewer, and then roll the skewer to flatten the coil.

Gently slip the dough off the skewer and 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.