Directions

1. Put the semolina flour in a baking dish or rimmed baking sheet, choosing a size so that the flour is about 1/2 inch deep. Line a large rimmed baking sheet with parchment paper or waxed paper.
2. Set a bowl of cold water alongside the semolina flour, dip the fingers of one hand into the water (or use a pastry brush as shown in the video), then flick the water over the semolina flour. Repeat a few times, until the semolina flour is well speckled with droplets but not saturated. Use a dough scraper or spatula to lightly gather the semolina into a mound. You will see tiny clumps of dough form. Scoop up the dough clumps with a sieve, shake the semolina back onto the pan and put the clumps on the paper-lined baking sheet; repeat to remove any remaining clumps.
3. Repeat that process 3 or 4 more times until most of the semolina has been formed into clumps. The last quarter cup or so will be too damp to continue and should be discarded.
4. Bring 4 quarts of well-salted water to a boil. Add the pasta clumps to the boiling water and cook, stirring very gently so they don’t stick together, until the pasta begins to rise to the surface, 2 to 3 minutes. Drain the pasta and put it in a bowl, tossing lightly with a bit of oil.
5. Heat the olive oil in large sauté pan or skillet over medium heat. Add the pancetta and cook until crisp and browned, 3 to 5 minutes. Add the pasta followed by the garlic and jalapenos, cooking for a minute or two, stirring constantly to mix. Stir in half of the cheese, the parsley, and pepper flakes, if using, tossing well. Divide among 6 shallow bowls, sprinkle the remaining cheese over, and serve.