Maccheroni al Ferretto

Servings 2

Mound the flour and make a well in the middle. Disssolve the salt in the water. Add the water to the well. With a fork, slowly begin to incorporate the flour walls into the well. Continue mixing the water with the flour until you have a shaggy, solid mass.
At this point, using your hands, start folding and forming the dough, incorporating the rest of the flour until you have a stiff, solid mass (removing any dry clumps of flour).
Knead the dough for about 10 minutes. Drive the heel of your hand into the dough, rotate the dough 45 degrees, and repeat until the dough is firm and bouncy and has a smooth, silken texture. Wrap the dough in plastic and allow it to rest for 30 minutes.
Sprinkle baking sheet with a dusting of semolina to prevent the pasta from sticking. Cut off a portion of dough. Keep the rest of the dough wrapped in plastic wrap to prevent it from drying out.
Roll out the piece of dough to form a thin rope, about a thumbs width. Cut the rope into roughly 2-inch long pieces.
Place the ferrotto on top of one piece of dough and press down with light pressure. With the palm of hour hand, roll the dough back in forth until if forms a long, cylindrical maccheroni. Slide the maccheroni off of the ferrotto, place on the baking sheet and repeat.