If you would like to try making this shape at home, try using the smooth side of a nutmeg grater.
For the dough, it's difficult to give exact quantities as the amount of water will depend on the flour, the temperature and humidity of the day. But start with the following, for 4 people: 400g semola flour 150 ml warm water, with a teaspoon of salt dissolved into it.
Add half of water to your flour to begin with and keep kneading it until you form a dough. Add water if a) it doesn't come together and b) feels too dry. You are aiming for a stiff dough which you then have to knead for a good 20 minutes, probably longer. It should start to feel smooth. Let it rest, covered, for at least 30 minutes, and keep it covered while you roll pieces out.
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