Look at the shaping photos above and video down below to help!

Make the pasta dough on a clean work surface, large mixing bowl or in a food processor. Let it rest for 30 minutes or up to an hour.

Slice a piece off the dough ball and keep the rest tightly wrapped. 

Squeeze the piece into a sausage shape then on a wooden cutting board, roll it out with your hands flat against the board.

Roll the strand out with your hands starting in the middle and working your way out. Cut it in half when it gets two long for your board.

Roll it out until it is just thinner than a pencil.

Using the end of your gnocchi board as a guide, cut into pieces just narrower than the board.

Place a piece at the end of the board and using a bench scraper drag it down with firm even pressure until it curls over.

Take the two ends and curl around to meet then pinch in place.

Place the finished shapes on a baking sheet lined with parchment paper and dusted with semolina.

Cook the finished spizzulus in a pot of well salted water for 2 - 3 minutes. It will always retain a real chew so don't cook for longer than that. 

Transfer into your sauce of choice and let it bubble away gently for a min or two to take on some flavour.