Tagliatelle Fresche di Semola Pugliesi

Fit the stand mixer with its dough hook. Add the semolina flour and water to the mixer bowl and mix on low speed until combined. Knead until the dough is smooth, firm, and homogeneous, about 8–10 minutes. If needed, briefly bring the dough together by hand.

Wrap the dough tightly in cling film or cover it to prevent drying. Rest at room temperature for at least 30 minutes.

Divide the dough into approximately 120 g portions; with this quantity, expect about four pieces, with the last slightly smaller. Keep portions not being rolled covered.

Flatten one portion and pass it through the Marcato Atlas pasta machine, starting at setting 0 and gradually working up to setting 4.

Cut the rolled sheet into two shorter sheets to make them easier to handle.

Lightly dust the sheets with semolina and pass each through the tagliatelle attachment.

Repeat with the remaining dough, dusting with semolina whenever necessary to prevent sticking. Dust the finished tagliatelle and arrange them into loose nests.

Boil the tagliatelle in generously salted water for approximately 2–4 minutes, checking for your preferred texture.