Place the semola on the work surface and make a hole in the middle. Add the salt and water and mix and knead until the dough is elastic and smooth. Shape the dough into a ball, cover with plastic wrap and leave to rest in the fridge for 1 hour.
Once the dough has rested, cut it in half and flour your work surface.
Shape one half into a long roll with the diameter of your little finger.
Cut the roll into 1 cm wide pieces.
Now roll each individual piece until it is only 5 millimetres thick and place them all on the floured surface.
Now take a dough snake, place it with one end on one end of the needle, hold it there and wrap the dough in a spiral around the knitting needle with the other hand.
Slide the finished noodle off the needle and allow it to dry.