Ingredients:

• 2 cups semolina flour

• 1 egg (or water for a vegan option)

• Optional: salt and olive oil

Steps:

1. Prepare the Dough:

   • In a mixing bowl, combine 2 cups of semolina flour with 1 egg (or water if using a vegan recipe).

   • Knead the mixture until it forms a smooth, elastic dough. If the dough is too sticky, add a bit more flour.

2. Rest the Dough:

   • Cover the dough and let it rest for about 30 minutes. This will make it easier to roll out.

3. Roll and Cut:

   • Using a rolling pin or pasta machine, roll the dough into thin sheets.

   • Cut the sheets into strips or shapes suitable for twisting into corkscrews.

4. Shape into Corkscrews:

   • Take each strip and twist it around a tool or use your hands to form a corkscrew shape.

   • Ensure the twists are tight and consistent.

5. Dry or Cook:

   • For fresh pasta, cook immediately in boiling water until al dente.

   • For dried pasta, lay the corkscrews flat and let them dry thoroughly in a cool, dry place before storing.

Tips:

• Consider using a pasta machine for even thickness and easier shaping.

• Fresh pasta cooks faster than dried pasta, so adjust cooking times accordingly.

• Pair with your favorite sauce, such as a simple tomato sauce, to enjoy the unique spiral shape that holds the sauce well.

Variations:

• For gluten-free options, substitute semolina flour with gluten-free flours like chickpea or rice flour.

• Experiment with different flavors by adding herbs, cheese, or vegetables to the dough.