Homemade Spizzulu pasta from Sardinia made with a simple semola dough. The dough consists of a 2:1 ratio of semola flour to water. This pasta shape is fun to make and pairs well with caramelized shallot pasta sauce.
1: Make the dough and knead until smooth.
2: Wrap in plastic wrap and let it rest for 1 hour.
3: Cut off a small section and roll it into a long rope.
4: Cut it into 7 cm long sections (about the width of a ridged gnocchi board).
5: Use a bench scraper and roll each section along the gnocchi board as shown in the reel.
6: Form a loop, connect the ends and pinch (make sure the open edges are facing inwards).
