Either bake or boil the potatoes until easily pierced. After cooking, cool potatoes so they can be easily handled. Then peel the potatoes. If boiled potatoes seem very wet, you can squeeze water out of them by placing them in a large napkin or a non-terry cloth clean dish towel and twisting. After peeling, dice the potatoes into a bowl.

Add the all-purpose flour and salt and stir until they become a dough that comes together. Transfer to a work surface and knead until smooth and soft. Cover and let it rest for 30 minutes.

Line a baking sheet with parchment paper and dust with semolina flour.

Cut off a piece of dough about 1 to 1 1/4 inches wide. Leave the rest of the dough covered in plastic wrap. Roll the piece of dough on a lightly floured surface into a log about 1/2 inch in diameter. Cut the log into 1/2 to 1-inch pieces and push one side of each piece gently against the tines of a fork to leave little indentations in the dough (which will collect the sauce).

Place on the baking sheet. Don't let the pieces touch or they might stick together. Continue rolling logs and cutting them until all the dough has been used. You can store the prepared dough in the refrigerator covered with plastic wrap for two days, or freeze for 1 month. It is not necessary to defrost before cooking.