On a clean work surface, pour the semolina flour and create a well in the center.
Gradually add water to the well while incorporating the flour with your fingers.
Knead the dough until smooth and elastic, about 10-15 minutes. Add more flour or water as needed to achieve the right consistency.
Cover the dough with a damp cloth or wrap it airtight in cling film, and let it rest for 30 minutes.
Divide the dough into small portions and roll each portion into thin sheets using a pasta machine or rolling pin.
Dust the sheets with flour and fold them into a compact roll.
Use a sharp knife or pasta machine to cut the rolled dough into fine strands of Capellini.
Unravel the strands and carefully separate them to prevent sticking.
Bring a large pot of salted water to a boil and cook the Capellini for 1-2 minutes, or until al dente.
Drain the pasta and toss with your favorite sauce. Serve immediately.
