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Tip the semola onto a clean work surface or use a large mixing bowl and make a wide well in the middle. Pour in the hot water and slowly start to incorporate the semola with a fork.
When the dough starts to come together, use your hands to knead the dough for 10 minutes until smooth and elastic. If you find the dough is tough to knead, wrap it in plastic wrap and let it rest for 5-10 minutes then continue to knead it. You’ll notice that the dough is much softer and easier to work with after resting.
Once the dough has been kneaded, wrap it in plastic wrap and let it rest for 30 minutes at room temperature.
Your dough is now ready to shape. See our tutorials on how to make cavatelli pasta or gnocchetti sardi (two very easy and simple shapes) or form into any shape you like.
Once formed into small shapes, cook in plenty of salted boiling water for around 2-3 minutes and serve with your favourite sauce.