Eggless Tagliatelle

Method

1. Place the semolina flour on a work surface and add a pinch of salt.
2. Slowly pour in water while mixing with your hands to form a crumbly dough.
3. Optionally add a pinch of turmeric for a yellow color.
4. Knead the dough on the work surface for about 10 minutes until smooth and slightly rustic.
5. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes.
6. Divide the rested dough in half; keep the other half covered.
7. Lightly dust with semolina and flatten slightly with your hands.
8. Roll through a pasta machine, starting at the thickest setting, folding and re-rolling to strengthen.
9. Gradually reduce the thickness, continuing to roll and fold as needed, until you reach the second-to-last setting.
10. Cut the sheet into rectangles about 30-35 cm long.
11. Let the sheets dry for about 10 minutes per side at room temperature.
12. Lightly dust with semolina, then roll each rectangle into a flat log.
13. Cut the log crosswise into strips 7-8 mm wide for tagliatelle.
14. Unroll the strips and form into nests.
15. Cook immediately or let dry for storage.