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1
Mound the semolina on a clean work surface and make a well at the centre. Dissolve the pinch of salt in the lukewarm water, then pour it gradually into the well, incorporating the semolina from the inner wall outward. Work the dough firmly for 10–12 minutes until it is smooth, compact and slightly elastic — it will feel stiffer than an egg dough. It is ready when the surface shows no cracks and springs back slowly when pressed.
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2
Wrap the dough and rest it at room temperature for at least 30 minutes. Divide into manageable pieces. Roll each piece to a sheet of exactly 2 mm — no thinner, or the pasta will disintegrate during twisting. Cut the sheet into wide ribbons approximately 3 cm across. The surface should feel dry to the touch but not brittle; the ribbon should hold its shape when lifted.
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3
Take two ribbons and lay them side by side, slightly overlapping at one end. Press the overlapping end onto a thin stick or wooden dowel and roll it away from you with firm, even pressure so the two ribbons wind together into a long, loose spiral. Slide the spiral off the stick. The twist must be tight enough that the spiral holds its form on the board, yet loose enough that it will open slightly when sauce enters the coils. Set completed sagne on a lightly semolina-dusted tray and do not stack. This is where the dish lives or dies: a twist too tight will seal the coils shut; too loose and the spiral collapses in the pot.
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4
Warm 3 tablespoons of the olive oil in a wide pan over medium heat. Add the garlic and allow it to colour to pale gold — fragrant but not bitter. Add the tomatoes and salt. Cook over brisk heat for no more than 10 minutes, pressing the tomatoes lightly to release their juices. Pass the sauce through a mouli to remove skins and seeds. The result should be bright, fresh-smelling and lightly thickened — it will still carry the raw sweetness of the fruit.
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5
Bring a large pot of well-salted water to a full, rolling boil. Lower the sagne in carefully. Cook until they are tender but retain a distinct chew at the centre of the twist — the cooking time will vary with thickness but the pasta should offer clear resistance to the bite. Drain immediately, reserving a ladleful of cooking water.
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6
Return the sauce to the pan over medium heat. Add the drained sagne at once — delay of even a few seconds invites sticking and clumping — along with the remaining olive oil and a splash of pasta water if the sauce is tight. Toss generously: the spiral shape holds sauce inside the coil, so use abundant sauce. Add the torn basil. The pasta should be glossy and well-coated, with sauce visible inside each spiral.
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7
Divide into four warmed bowls. Crumble the ricotta fresca over each portion and finish with a thread of raw extra-virgin olive oil. Serve without delay.