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This type of pasta dough is made with durum wheat semolina and water and is a Southern Italian speciality. Plus, because there are no eggs in the recipe, it's easier to preserve.
This dough is absolutely perfect for making any kind of pasta shapes such as orecchiette, trofie, fusilli, cavatelli, culurgiones and many more, the possibilities are endless.
To start add the semolina into a bowl and slowly add in the warm water and stir with a fork.
As soon you have a kind of crumble dough, transfer the mixture onto your worktable and using both hands knead the dough, stretching it and folding it back.
If the dough is a little sticky, add a pinch of semolina and knead again until it's less sticky; vice versa if the dough is too dry add one or two tsp of water in the dough and keep kneading.
Knead the dough for about 8 to 10 mins. The dough is ready when is nice and smooth with a little bounce back if you poke it.
At this point cover the dough with cling film and let it rest for 30 mins in the fridge.
Your pasta dough is now ready and you can roll it out and shape it to whatever shape you like.