Place the durum wheat semolina in a pyramid shape on a work surface. Make a well in the middle, sprinkle in the salt and gradually knead the water into the semolina.
Knead the dough with your hands (or in a food processor) until everything is combined. If the dough is too hard, add water drop by drop (really drop by drop) until the consistency is smooth and elastic, but no longer sticky.
Shape the dough into a ball, wrap in cling film and leave to rest for 30 minutes.
Then roll out the dough (using a pasta machine or rolling pin) and cut into the desired shape.
Cook the pasta from this dough in plenty of boiling salted water. When the pasta floats to the top, it is ready.
Important: Never leave pasta dough out in the air for a long time, otherwise it will quickly become brittle!