On a clean work surface, mound the semolina flour and make a well in the center.

Pour in the warm water, olive oil, and salt.

Using a fork or your fingers, slowly incorporate the flour into the liquid until a rough dough forms.

Knead the dough for 8–10 minutes until it’s smooth and elastic.

Cover with a clean kitchen towel or plastic wrap and let it rest for 30 minutes at room temperature.

Cut the dough into small portions and roll each into thin ropes (about ¼ inch thick).

Cut ropes into 1½-inch (4 cm) pieces.

Using your fingers or a smooth wooden dowel, press and roll each piece to create the classic twisted shape.

Bring a large pot of salted water to a boil.

Add the pasta and cook for 10–12 minutes, or until al dente.

Drain the pasta and toss with your favorite sauce (like a fresh tomato basil sauce or creamy pesto).

Garnish with fresh herbs or cheese, and serve immediately.