You will start off by placing the semolina flour on the work surface. Using the bottom part of a bowl, make a well in the middle of it then add the warm water right in the middle. Mix it slowly with a fork, adding a little more from each side as you’re mixing it in.

Once it has come together, and there is no flour left to incorporate, start working the dough with your hands.

Wrap it in cling film and let rest the dough for ten minutes at room temperature and then knead it again for 2-3 minutes extra until smooth. Wrap it again in plastic wrap and rest it for thirty minutes to an hour.

With the help of a bench scraper, cut a piece of the pasta dough and keep the rest wrapped. Sprinkle any remaining flour and start rolling it from the middle to the side in long strands.

With the bench scraper, cut them into 2 cm pieces and roll them applying pressure with the side of your thumb on the gnocchi board and letting the piece of dough curl in the ridges. Keep doing the same with the rest of the dough. 

When you are done, cook al dente and while your pasta cooks, prepare your favourite sauce or freeze them for later. Enjoy your Sardinian gnocchetti!