Add <quantity>500<unit>g</unit></quantity> of semolina rimacinata flour to a bowl. Make a well and add <quantity>225<unit>ml</unit></quantity> of water

Stir with a fork from the center to start incorporating the water

Mix dough with hands until the water is completely absorbed

Mix the dough until it completely comes together

Remove dough from bowl. Knead for 5m until dough forms a ball

Wrap in plastic and let it rest for 10m at room temperature to relax

Knead again until the surface is smooth

Wrap in plastic and rest for at least 30m at room temperature. The semolina pasta dough is ready

Cut the Semolina Pasta Dough into <quantity>½<unit>in</unit></quantity> thick strips

Roll out each strip until it is about <quantity>¼<unit>in</unit></quantity> in diameter

Cut the dough into <quantity>1½<unit>in</unit></quantity> pieces

Place <quantity>3</quantity> fingers at the far end of each piece. Pull the dough towards you, while applying pressure downwards. Stop halfway through

Lightly dust with semolina rimacinata flour

Bring a pot of water to a boil

Add salt to taste

Add the capunti to the boiling water. Cook until they float to the surface. Remove from the water. The capunti is ready

Add your favorite sauce and enjoy!