Pasta Alla Mugnaia

Place the Semolina Flour (3 cups) on a flat surface and make a well in the center of the flour.

Add the Water (1 1/4 cups) a little bit at a time and knead as you add the water.

Keep kneading until you have a firm dough. Let the dough rest for about 30 minutes.

Split the dough in half and using your hands mold the dough and make a hole in the middle. Press and stretch the dough out. Roll the dough out and make the pasta a little thinner. If the dough breaks, stick it back together and keep rolling it out and until you achieve the desired thickness.

In a large pot of boiling water add Rock Salt (1 Tbsp). Place the pasta in and let it cook for 20 minutes.

To serve the pasta, place a spoonful of Tomato Sauce (to taste) in a bowl, add the pasta on top followed with Pecorino Romano Cheese (to taste). Repeat and mix thoroughly. Serve with Ricotta Salata Cheese (to taste) and enjoy!