Mix the salt and whole wheat semolina in a bowl, and then pour the warm water.
Transfer to a clean table and knead for 5-8 minutes. Add more semolina if the dough is too wet and water if too dry.
Cover with plastic wrap and reserve in the fridge for 30 minutes.
Cut the pasta: pasta machine method
After refrigerating your noodles pasta dough, cut the pasta into two same-sized balls (or more if you make more, keeping the proportions).
Press the balls to make small pancakes.
Set the pasta machine to the thicker mode and pass the dough.
Fold both edges of the dough inwards and pass the dough again; this way, the pasta will be more uniform. Rub some flour after passing the dough to prevent it from sticking to the machine.
Pass the dough again, and then continue passing the dough, switching to thinner settings until you reach the desired thickness.The recommended thickness for spaghetti or fettuccine: 2. For ravioli or other dumplings: 1 (the thinnest)
Cut stretched fresh pasta into 12 inches (30 cm) sheets.
Assemble the cutter head that makes thin spaghetti and wide fettucini noodles, and pick your preferred width. Pass the pasta sheets through the machine.
Add the pasta to salted boiling water and cook the pasta for 2-3 minutes, until al dente.
Cut the pasta: rolling pin method
After chilling the dough, cut the pasta into two equal balls (or more if you make more, keeping the proportions).
Stretch the dough over a lightly floured surface using a rolling pin or a clean bottle until the dough looks very thin. Use more flour to prevent sticking.
Roll the dough up, and cut it into strips using a sharp knife. Cut broader strips if making pappardelle (1 cm = ½ inch) or ½ cm = ¼ inch if making fettuccine or tagliatelle.Unfurl the strips and make pasta nests.
You can also use a spaghetti pasta cutter, and roll it over the stretched pasta dough sheets.
Storing
Sprinkle some flour on top if you plan to store them or cook them immediately. You can keep them in the fridge for two days or frozen for up to one month.
Video
Notes
Yes, you can use our gluten-free flour blend to replace the durum wheat semolina or flour for a gluten-free option.