Tuck into this rich Sardinian dish of homemade semolina pasta swathed in an earthy pork ragù.
1 teaspoon fennel seeds, coarsely ground
1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weightFor the Sausage : semolina flour, a pinch of saffron powder , and 5 fluid ounces water and mix on low speed until flour is fully moistened, about 2 minutes. Scrape down bowl, then continue kneading on low speed until a smooth ball forms and no dry flour remains, about 3 minutes. Using your hands, shape the dough into a ball, wrap with plastic wrap, and let rest at room temperature for at least 30 minutes.Lightly dust a rimmed baking sheet with semolina flour and set aside.
If you don’t want to make the sausage, you can buy 1 1/2 pounds fresh sweet Italian sausage , removed from the casing.
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