Make the dough

• Place the semola rimacinata in a bowl with the salt and mix.
• Pour in the warm water and the olive oil.
• Bring together into a rough dough with your hands.

Knead the dough

• Turn the dough out onto a semola-dusted surface.
• Knead firmly until smooth, compact and elastic.

Rest the dough

• Cover the dough and let it rest so the semola hydrates fully.

Shape the pasta

• Cut off pieces of dough and roll thin ropes on the work surface.
• Shape into trofie, gnocchetti sardi, orecchiette and cavatelli.
• Keep the shaped pasta on a semola-dusted tray.

Cook the pasta

• Bring a pot of salted water to a boil.
• Cook the fresh pasta until al dente.
• Drain and serve with your chosen sauce.