Make sure you check out the photos above for the process!

Prepare a tray lined with baking paper and dusted with a layer of coarse semolina so they don’t stick.

Slice a section off the ball and form it into a sausage shape then with your hands really flat against the board roll it until it is long and even, starting in the middle and working out with your fingers splayed.

Cut the strip into pieces around 2cm. Using a gnocchi board or anything with a texture, roll the little pieces down the board with your thumb until they curl over themselves. Press quite hard so that they don't end up too thick, you’ll get the hang of it after a few. If your pieces are sticking, dust your board with some flour. 

Repeat until all your dough is used up. They are fine sitting out at room temp if you are going to use them straight away. If not, pop the tray uncovered into the freezer until frozen then place into a container or snap lock bag and keep in the freezer to be cooked from frozen.

Use them with any pasta sauce you like. Boil in well salted boiling water for 2 - 3 minutes. They will have a thick chewy texture.