Add <quantity>200<unit>g</unit></quantity> of fine semolina to a medium bowl. Make a well in the center and add <quantity>50<unit>ml</unit></quantity> of water

Mix with a fork to incorporate the water. Add <quantity>25<unit>ml</unit></quantity> of water and mix to obtain a wet sand crumbly texture

Add <quantity>25<unit>ml</unit></quantity> of water and knead until the dough comes together, but is still quite crumbly. Add a little more water if necessary, but not much, or the dough will become sticky. Move it to a cutting board

Knead for 2-3m. If the dough is too hard and crumbly, add a few drops of water and continue to knead to obtain a compact, elastic, and firm dough that doesn't stick to the board

Let the dough rest covered for 30m before shaping. The egg-free pasta dough is ready

Divide the dough into 3 parts, and dust all-purpose flour over it. Shape the dough into a ball and gently press it to form a <quantity>2<unit>cm</unit></quantity> thick disc

Run the dough through a pasta sheeter. Fold it in 3 and dust flour over it

Run the dough repeatedly through the pasta sheeter. Change the setting each time until you reach setting 3

Trim off the irregular sides of the pasta sheets. Cut <quantity>20<unit>cm</unit></quantity> x <quantity>1.5<unit>cm</unit></quantity> strips, similar to a tagliatelle, using a pasta cutter

Pinch both ends of a pasta strip. Keep one side pinched while rolling the dough onto itself with the other hand. Fold it in half, creating a U shape, and seal both ends together. Repeat with the other strips

Transfer to a pasta rack and let it sit for at least 1h before cooking it. The sagne torte is ready