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 a slice of the dough

Pull a small amount with your fingers to begin to shape the trofie

Roll it up in a back and forth motion

Roll it up again in a sideways motion

Dust the trofie with some flour

Toss together with the flour, to evenly coat, and the trofie is ready to be cooked

Boil water in a pot

Add salt to the boiling water

Cook the trofie for about 6m until they float. Remove and the trofie is ready