Cavatelli

To make the cavatelli, add the semolina and salt to a bowl and stir to combine1. Pour the water in slowly as you knead with your hands 2, continuing like this until the flour has absorbed all the water 3.

At this point, transfer the dough to a pastry board and work it for 5-10 minutes, folding it over itself to make it smooth 4. Shape the dough into a small ball, wrap it in plastic wrap, and leave to rest for 30 minutes at room temperature 5. Take one portion from the ball of dough 6

Roll out this portion, creating a sausage shape around ¼ inch (6-7 mm) thick 7. Then cut this into pieces of around ?-½ inch (1 cm) 8. Use the long part of your thumb to help press down 9 and,

at the same time, drag the piece of dough forward 10: This is how you’ll get the first cavatello 11. You can also make them using your middle finger or pinkie. Keep dusting them with semolina so they don’t stick, and arrange them on a tray as you form them 12. Now your cavatelli are ready to be cooked and dressed with the sauce of your choice!