Place the semolina with the salt in a bowl of a food processor fitted with a dough hook. Turn on the machine and slowly pour in the water. Let it run for about 5 minutes. The dough should be smooth and elastic and slightly sticky. Cover with plastic wrap and leave for half an hour.
Dust the work surface with some semolino. Remove the dough from the bowl and knead it with your hands for another minute. Divide it into pieces of 100 grams. Then roll it out with your hands into a long roll of half a cm thickness. Then cut into 2 cm pieces. Roll each piece over a fork or ribbed wooden board.
Place them on a tea towel dusted with semolina until the sauce is ready.