CHEF NOTES: • Do not use just semolina or kamut flour as the dough will be too hard. • Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour • You can also dry your pasta ...

Cut the pasta dough into your desired shape using a pizza wheel or pasta roller and a ruler. Alternatively, dust each sheet with semolina and fold in both ends to the centre of the sheet ...

Serve immediately. Make the pasta dough: On a clean work surface, mix together the semolina flour and the salt. Make a well in the flour and add the water to the center of the well a little at time.

For the pasta, mix the flour and semolina together ... but still easy to handle without tearing. Don't be tempted to skip settings or the dough may tear. Repeat with the other pieces of dough.