In a medium bowl, mix flour and salt, then slowly add water while mixing with your hands, until you have a rough dough. It might feel like it needs more water but make sure to knead it well before you add any more. It should not be crumbling but if its not entirely smooth that’s okay it will become smooth while resting. Knead for at least 5 minutes, then cover it with plastic wrap and let it rest for 30 minutes.

Now it's time to roll it out. If you have a pasta machine, use the thinnest setting, otherwise roll it out with a rolling pin, as thin as you can. It should be between 0,6 a 0,9 millimetres thick. Be careful not to break it. To shape them, you can either make them into 6x10 cm rectangles (easier to eat) or 14/15 cm bigger squares (more scenic to see).

Sprinkle some flour on a tray and carefully place the squares on it, cover it with more flour and continue adding the squares as you make them. In this way they will not stick to each other.

Bring water to a boil in a pot, add rock salt and lower the sheets into it. They need very little time to cook, so as soon as they rise taste one, and if they are ready take them out. To avoid them sticking to each other before adding a sauce, lower them in a bowl with some olive oil

If you’re having them with pesto, mix the pesto with some pasta water in a bowl to thin it out then add the past and mix.