Eggless Tagliatelle

Method

1. On a work surface or in a bowl, combine the durum wheat semolina and salt. Optionally add a pinch of turmeric for color.
2. Gradually add water while mixing with your hands, then knead until a rough dough forms.
3. Transfer to a lightly semolina-dusted surface and knead for about 10 minutes, until smooth and elastic. Use a pushing and folding motion to develop the gluten without tearing the dough.
4. Shape the dough into a ball, wrap tightly in plastic wrap, and let rest at room temperature for at least 30 minutes.
5. After resting, cut the dough in half. Keep one half covered while working with the other. Lightly dust with semolina, then flatten with a rolling pin or use a pasta machine.
6. If using a pasta machine: start at the thickest setting, fold the dough and pass through several times, decreasing the thickness gradually until you reach the second-last setting. If rolling by hand, roll out as thin as possible into a rectangle.
7. Trim the edges to form a neat rectangle about 30-35 cm long. Dust lightly with semolina and let the sheet dry for about 10 minutes on each side (it should feel leathery but not brittle).
8. Once dried, gently roll up the sheet into a flat cylinder, keeping the seam on top. Cut off the uneven ends to square the roll.
9. Using a sharp knife, cut the roll crosswise into strips 7–8 mm wide.
10. Carefully lift the strips and shake them open, then form into classic nests. Cook immediately in boiling salted water for 2–3 minutes, or let dry completely for later use.