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