Method:​

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Mix the HELIOS fine semolina, water, salt in a mixer with a hook attachment for 4-5 minutes or knead by hand until a smooth dough is formed.
Let rest for 10 minutes.
With the help of a pasta machine or even a rolling pin, roll out into a thin sheet and cut with a knife into long strips creating tagliatelle or any other pasta of your choice.
Boil in boiling salted water for 4-5 minutes.
Drain and add the olive oil
Serve with tomato sauce and grated cheese (optional)