Preheat oven to 350˚F.
Place 1 cup (130 grams) of the flour on a rimmed baking sheet, distributing it evenly in a thin layer. Toast the flour in the oven until golden and nearly smoking, about 35 minutes. Set aside to cool for about 5 minutes.
In a medium bowl, combine the toasted flour with the remaining 1 1/2 cups (190 grams) flour.
Pour the flour mixture onto a work surface and make a well in the middle. Add the water, then mix with a fork, working from the edges of the well into the center, gradually incorporating it into the flour to form a shaggy dough. The dough should feel tacky but not sticky. If the dough sticks to your fingers, add 2 tablespoons more flour.
Knead the dough energetically until it is a smooth, compact mass, 10 to 12 minutes. Wrap the dough in plastic wrap and allow to rest at room temperature for 30 minutes before shaping. (At this point, the raw, unshaped dough can be tightly wrapped in plastic wrap and stored in the refrigerator for up to 1 week; it does not freeze well.)
When the dough has rested, flatten it into a disc about 1/2 inch thick. Cut off a strip of dough about 1/2 inch thick. Cut off a strip of dough about 1/2 inch wide.
Roll the dough into a long strand about 1/4 inch thick by pressing down on the dough with your fingertips in a back-and-forth motion. Press a knife into the edge of the strand and use it to drag the dough across the work surface, forming a roughly 3/4 inch circular curled-up pasta shape. Set aside on a plate dusted with semolina. Repeat with remaining dough.
The shaped pasta can be tightly wrapped in plastic wrap and frozen for up to a week.
Bring a large pot of water to a rolling oil over high heat. Heavily salt the water. When the salt has dissolved, add the pasta and cook until the raw bite is gone, about 3 minutes. Serve with Burrata, Pomodorini, e Pesto or the condiment of your choice.