Chewy Semolina Cavatelli Pasta

Instructions:

1. Mound 400g fine semolina flour and 6g fine sea salt in a large bowl, creating a well in the center.
2. Gradually pour 240ml warm water into the well and stir from the center outward using a fork or fingers until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 5-8 minutes until the texture is smooth and feels like firm clay.
4. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
5. Divide the rested dough into 4 equal pieces.
6. Roll one piece of dough into a long rope approximately 3/4 inch (2cm) thick.
7. Cut a small piece of the rope (about 1 inch) and roll it into a thin strip on the counter.
8. Using your thumb or a bench scraper, press into the center of the strip and drag the dough toward you to create a hollowed-out, curled shape.
9. Place each finished piece of pasta on a floured baking sheet to prevent sticking.
10. Bring a large pot of heavily salted water to a rolling boil.
11. Drop the pasta into the boiling water and cook for 5-7 minutes; the pasta is ready when it floats to the surface and has a firm, toothy bite.