Pour the flour in a mound on the table. Add the salt and mix. Create a well in the middle. Pour the water in the well. Slowly start mixing the water with the surrounding flour without breaking down the walls. Gradually incorporate all the flour and water and start kneading the dough. If it is too dry add more water, only a bit at a time. If it is too sticky add a little more flour. It should be similar to playdough consistency. Continue kneading for 5-10 minutes until it is smooth and is not sticky at all. Let it rest covered for 10 minutes.
This pasta is usually shaped by hand into orecchiette (pictured), cavatelli or pici ...pici being the easiest. Roll out a piece of dough to desired thickness, slice thin pieces. Roll the pieces into noodles. (think Udon noodles!) Dry slightly. Boil in salted water until al dente! Enjoy with your favorite sauce.
Pasta di Semola https://natalinaskitchen.com/semolina-or-semola-whats-the-difference-pasta-recipe/