Ingredients:

  • 400g semolina flour
  • 200ml warm water
  • 5g fine sea salt

Instructions:

  1. Mound the semolina flour on a clean wooden board or countertop and create a wide well in the center. Pour the warm water and fine sea salt into the well.
  2. Using a fork, gradually whisk the flour from the inner walls into the water until a shaggy paste forms. Transition to your hands, kneading the dough for 8–10 minutes until it is smooth, elastic, and bounces back when poked.
  3. Cover the dough with an upturned bowl and let it rest for 5 minutes at room temperature to relax the gluten.
  4. Slice a small piece of dough and roll it into a long rope, about 1/2 inch in thickness. Cut the rope into 1-inch nuggets using a bench scraper or knife.
  5. Place your thumb or two fingers on a dough nugget and drag it toward you on a gnocchi board or the back of a fork. The dough should curl to create a hollow center and a ridged exterior.
  6. Bring a large pot of heavily salted water to a rolling boil. Drop the fresh cavatelli into the water and cook until they float to the surface (approximately 5 minutes).