Homemade Cavatelli Pasta

1. Put the semola flour in a large mixing bowl or in a pile on a clean work surface and make a well in the middle.
2. Add the warm water and slowly incorporate the flour using a fork. Once a rough dough has formed, knead it for 10 minutes into a smooth ball.
3. Cover the ball with plastic wrap (cling film) and let it rest for at least 30 minutes.
4. Once rested, cut the dough into quarters. On a clean work surface with no flour (important) roll one quarter into a long rope shape about ½ inch thick (make sure to keep the rest of the dough covered in plastic wrap so it doesn’t dry out).
5. Cut the rope into ½ inch wide squares. To shape the cavatelli, place one cut piece of dough in front of you with the cut side towards you. Using a finger or side of your thumb roll the dough towards or away from you to create a smooth shell shape then place in an area dusted with flour (make sure to keep your worksurface flour free whilst shaping).
6. Repeat with the remaining dough, rolling into ropes, cutting and shaping.

How to cook them

1. Bring a large pot of salted water to a boil and cook the cavatelli for about 2-3 minutes. Check one to see if it’s ready (they will be chewier than egg pasta).
2. Toss them with your desired pasta sauce and serve.

How to store them (refrigerator and freezer)

1. If you’ll be using them soon you can store them in the fridge for up to 4 days. Make sure they are dusted with flour and in an even layer.
2. To freeze them, lay them on a tray in an even layer and freeze. Once frozen, transfer them into a freezer bag to save space. Boil them straight from frozen then add to sauce (they’ll take a few minutes longer).