• 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.
  300 g Semola Rimacinata
• 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.
  150 ml hot water
• Cover the ball with plastic wrap (cling film) and let it rest for at least 30 minutes.
• 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).
• 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).
• Repeat with the remaining dough, rolling into ropes, cutting and shaping.

How to cook them

• 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).
• Toss them with your desired pasta sauce and serve.

How to store them (refrigerator and freezer)

• 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.
• 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).