Pile the flour on to a clean surface and make a well in the middle.

Gradually add 200ml of warm water, using a fork to bring the flour in from the outside until it forms a dough.

Knead on a flour-dusted surface for 10 minutes, or until smooth and elastic.

Cut the dough into four so you can work with it a quarter at a time.

Cover the rest with a clean damp tea towel while you work, to stop it drying out. Roll your first quarter into a long sausage shape about 1cm in diameter, then cut it into 1/2 inch chunks.

Lightly flour the back of a fine grater, gently squash a chunk of dough against it with your thumb, then roll it off to create a nubbly, textured shape.

Place on a semolina-dusted tray and repeat.