For the Fresh Pasta

• Using an electric mixer with a dough hook, a food processor or in a bowl with a wooden spoon, combine semolina and enough water to make a stiff dough.
• Place dough on lightly floured surface. Knead the dough, pressing it flat with the heel of your hand, folding it double and pressing it again. Continue kneading for 5 minutes, or until the dough is silky and elastic.
• Cover the dough and let rest for 1 hour.
• Divide dough into 4 portions. Roll out each portion of dough on a lightly floured surface into a rectangle approximately 8 x 12-inches and 1/16-inch thick.
• Cut with sharp knife into 1/4-inch wide strips. Place on floured surface. Let dry, uncovered, for 30 minutes.
• Cook immediately or store in a tightly covered container in a cool place for about a week or in the freezer for a month.
• To cook fresh noodles, bring 10 to 12 cups water or broth to boil; gradually add noodles. Cook, stirring occasionally, for 12 to 15 minutes.