- flour (Tipo '00', fine semolina or just plain flour if you're out of anything else)
- eggs (1 egg to 100g of flour)
If using plain semolina, the egg may be eliminated and only water used. The semolina grain is from a hard wheat and can form a dough by itself. However more kneading and resting time is needed to make sure the dough is at the right consistency.
Many shapes can be made. The fusilli below was handcut into strips and then each end rolled in a different direction so as to twist the pasta into a corkscrew shape.
Finally, boil to al dente, add your favourite pasta sauce and enjoy!