This type of pasta dough is made with durum wheat semolina and water and is a Southern Italian speciality. Plus, because there are no eggs in the recipe, it's easier to preserve.
This dough is absolutely perfect for making any kind of pasta shapes such as orecchiette, trofie, fusilli, cavatelli, culurgiones and many more, the possibilities are endless.
TIP. If you are not going to cook your pasta right away, transfer it on a large clean tray, sprinkle extra semolina on the tray and on top of the pasta to avoid sticking. Wrap the tray with cling film and keep it refrigerated up to 48 hours.