Things You'll Need:
- 1 cup of semolina flour
- 1 tsp. salt
- 1/4 cup plus 1 tbs. room-temperature water
- Flat working surface--a silpat mat is very helpful in avoiding a messy cleanup
- Rolling pin
- Knife
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Step 1
In a large bowl, mix the dry ingredients. Add water and mix until you have a stiff, kneadable dough. Add more water if needed (1 tbs. at a time).
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Step 2
Turn onto a silpat mat or a floured surface and knead for 10 minutes. (Alternately, you can place the dough ball in the food processor and give it about 10 spins. Or use the dough hook on your mixer.) Cover with a tea towel. Set aside and let the dough rest for about 15 minutes.
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Step 3
Take a softball-size piece of dough and roll it out to an 1/8 inch or thinner, if you can manage it. Add the tiniest bit of flour if needed. Cut the dough into approximately 1/4-inch strips--a tad smaller is perfect. Don't worry too much about measuring. Just try to ensure that you cut them all evenly.
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Step 4
Cook for 3 to 5 minutes in boiling, salted water. The noodles should be al dente--chewy, but still firm. Coat with your favorite sauce and enjoy.
