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1
On a work surface, spread semolina in a layer 1/2 inch thick.
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2
Have a bowl containing a quart of cold water ready.
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3
Line a large baking sheet with sides with parchment or waxed paper.
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4
Dip the fingers of one hand into cold water, and sprinkle semolina by flicking water off your hand.
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5
Repeat until semolina is well-speckled with droplets but not saturated.
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6
Use a dough scraper or spatula to gather semolina lightly into a mound.
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7
You will see tiny clumps of dough form.
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8
Place all the semolina in a large strainer, and sift it back over work surface.
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9
Spread tiny clumps that are left in strainer on baking sheet.
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10
Repeat Step 2 three or four times, until almost all the semolina is in clumps on baking sheet.
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11
The last quarter cup or so will be too damp to continue and should be discarded.
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12
If not cooking pasta immediately, sprinkle it lightly with additional semolina, and cover it loosely with a clean cloth.
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13
It can be left up to 24 hours.
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14
Bring 4 quarts of well-salted water to a boil.
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15
Dump pasta clumps in and cook about a minute, until water just about returns to boil.
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16
Place olive oil in a 4-quart saute pan or shallow saucepan.
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17
While pasta cooks, warm olive oil over medium heat and add garlic and fresh chili so they start to sizzle.
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18
Use a skimmer to drain pasta from boiling water and transfer it to the pan with oil.
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19
Some moisture should be left clinging to pasta.
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20
Alternatively, reserve about 3 cups of pasta water, then drain pasta in a colander.
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21
Gently stir pasta in oil for a few minutes, gradually adding enough pasta water to keep mixture quite moist, like a risotto.
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22
Fold in parsley, 4 tablespoons cheese and, if desired, dried pepper flakes.
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23
Divide among 6 soup plates, dust each portion with remaining cheese and serve.
