Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Soak die in hot water prior to using.
Set up the pasta machine with the correct die*.
Place semolina flour into the bowl of a stand mixer fitted with a paddle attachment.
With the mixer running at Speed #1, slowly drizzle in the Water, in increments, within the first 2 minutes, monitoring the mixture as it combines.
Increase to Speed #2.
Mix for 3-4 minutes, allowing for even absorption. The mixture should look like small pea-sized crumbs. When compressed with your hand, the dough should come together, but additional pressure will make it crumble apart.
Place a plastic pasta tray directly underneath the die. If making short length pasta, attach cutting instrument to the machine and set cutting speed as referenced in Extruded Pasta Best Practices.
Begin extruding pasta.
Using a sharp plastic spatula or dough cutter, cut pasta into appropriate lengths referenced in the Extruded Pasta Best Practices.
Lay the finished pasta flat into the pasta trays, nesting string pastas with a light dusting of semolina flour to avoid noodles sticking together.
Continue to extrude until all of the dough is used.
Cool pasta on drying racks at room temperature for 30 minutes.
Label, date, then transfer to refrigeration. Cool completely.
Portion cooled pasta.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.