Use a fluted pastry cutter when cutting out the pasta to create an attractive edge.

Bring a large pot of water to boil. Add ramen noodles and immediately reduce stove temperature to avoid overboiling while keeping the water boiling then cook for 5 minutes. Drain noodles using Varoma dish. Rinse under cool water.

Cut dough into desired shapes according to the type of pasta you want to prepare. Lasagna or ravioli: cut dough into rectangles (8 in. x 4 in.). Tagliatelle: cut into strips (approx. 1/16 in. x 12 in.). Bow ties: cut small rectangles (1 in. x 2 in.) and pinch the center of each rectangle to form a bow tie.

Add semolina until the dough is firm enough to be handled easily.