Because this dough is eggless, it has great al dente texture. If you can't find durum wheat flour, all-purpose will work well, too.
After making and kneading the dough and lightly flouring your work surface, slice off a few 1/2"-thick planks, then cut lengthwise into 1/2"-wide pieces. Keep remaining dough wrapped in plastic as you work. Roll each piece into a 1/4"-thick rope and cut crosswise into 1/2"-long pieces. Using the sharp edge of a paring knife (or your thumb), simultaneously press down on the middle of each piece of the dough and push it away from you. The dough should curl up on itself. Push each curled piece inside out, molding it over the tip of your finger to create the "little ear" shape. Transfer pasta to a rimmed baking sheet dusted with semolina flour.
