Handmade Pasta Pearls  serves: 6  2 cups semolina flour   You
will need 3 large, rimmed baking sheets; parchment paper; a
fine-mesh wire strainer or sieve, about 8 inches wide; a large
medium-mesh wire strainer or sieve, about 8 inches wide; a small
wire-mesh skimmer, or a large spoon.  Spread the semolina flour
in an even layer on one of the baking sheets, and line the other
two with parchment paper. Pour 1/4 cup of water in a cup or
bowl; dip your fingers into the water, and rapidly shake them
all over the semolina, moistening the flour with small droplets
of water. Keep dipping and shaking until you've used up half the
water in the bowl (2 tablespoons), then shake the sheet pan,
congealing the wettest flour into small bits and balls of dough,
or fregola.  Now dip into and shake out the rest of the water in
the bowl, directing it over the dry flour on the tray. Shake the
baking sheet again to form more fregola (there will still be a
good deal of dry flour remaining as well.)  Place the medium-
mesh strainer