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1
Prepare the pasta dough according to the recipe and roll out to the thinnest setting on a pasta-rolling machine.
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2
Using a paring knife, cut the pasta sheets into long strands of spaghetti.
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3
Carefully hang the strands over a dowel over the back of a chair to dry.
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4
Bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt.
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5
Meanwhile, in a large, heavy-bottomed skillet, heat the olive oil over medium-high heat and add the garlic.
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6
Cook for 2 minutes, until it is fragrant and golden, then add the snails and mint, and toss well.
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7
Season with salt and pepper and then add the oregano.
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8
Reduce the heat to medium-low and cook for 10 to 12 minutes.
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9
Once the snails are cooked through and fragrant, cook the spaghetti in the boiling water until tender yet al dente, about 4 minutes.
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10
Drain, reserving a little pasta water, and add to the pan with the snails.
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11
Gently toss over high heat for 1 minute, adding more olive oil or a little pasta cooking water if necessary, and divide evenly among 6 warmed pasta bowls.
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12
Semolina pasta dough:
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13
Mound the flour in the center of a large wooden cutting board.
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14
Make a well in the middle of the flour and add water.
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15
Using a fork, begin to incorporate the flour, starting with the inner rim of the well.
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16
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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17
The dough will come together when half of the flour is incorporated.
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18
Start kneading the dough with both hands, using the palms of your hands.
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19
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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20
Lightly reflour the board and continue kneading for 6 more minutes.
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21
The dough should be elastic and a little sticky.
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22
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
