Please look at the step-by-step photos above! Feel free to bring the dough together in a food processor!

Weigh your flour then tip it out onto your bench. Make a well in the middle, I use the bottom of a bowl to do this.

Pour in the warm water and olive oil. Whisk the water with a fork, slowly and carefully incorporating the flour from the outside into the middle until it forms a thick paste.

When the middle mixture becomes too thick to whisk I like to use a bench scraper to cut the remaining flour into the liquid, you can do this with your hands too. You basically want to end up with a very evenly incorporated shaggy mixture. 

Bring it together into a ball and knead vigorously for 4 - 5 minutes until you get a dimpled ball of dough.

Wrap tightly and rest for 10 mins. Continue kneading for a few minutes, you should end up with a very smooth ball of dough.

Wrap again and rest for an hour or up to three at room temp.

Using a quarter of the dough at a time, roll out with a rolling pin until 3mm thick.

Cut into 1.5cm strips.

On a wooden board roll the strips out into long strands, starting in the middle and working your way out.

Place the finished strands onto a baking tray lined with baking paper and liberally dusted with coarse semolina to stop them sticking.