Ingredients

For the dough

• 2 cups all-purpose flour (about 250 g)
• 1/2 cup lukewarm water (about 125 ml)
• 1/2 teaspoon fine salt (optional)

For drying and serving

• Semolina flour, as needed for dusting

Method

Step 1: Make the Dough

1. Pour the flour onto a clean work surface or pastry board.
2. Slowly add the lukewarm water, working it into the flour using your hands or a fork.
3. Knead the dough until smooth and free of lumps. Add more flour if necessary to avoid it sticking.
4. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

Step 2: Form the Cavatelli

1. Take a piece of dough and roll it out into a long, thin strip, about 1/4 inch wide.
2. Use your thumb to apply gentle pressure to each piece of dough, creating a small hollow shape.
3. Continue rolling the dough into small pieces, about 1/2 inch long. Make sure all the pieces are uniform in size for even cooking.

Step 3: Dry the Cavatelli

1. Place the freshly formed cavatelli on a clean surface or pasta rack and dust them with semolina flour to prevent sticking.
2. Let the cavatelli rest and dry for about 20 minutes before cooking.

Step 4: Cooking the Cavatelli

1. Bring a large pot of salted water to a boil.
2. Add the fresh cavatelli and cook for about 5 minutes, or until they float to the surface.
3. Remove the cavatelli with a slotted spoon and serve with your favorite sauce.