Method

For the fresh cavatelli pasta:

Sift the semola into a bowl and add warm water and pinch of salt
Mix the semola and water together with your hands, kneading for about 10 minutes, until the dough is smooth
Cover the bowl and leave the dough to rest in the fridge for 1 hour
Once the dough has rested, lightly flour your surface and cut the dough into two pieces
Using your hands, roll out both pieces of the dough into long strips, roughly 3mm thick
Cut the dough horizontally into 3cm pieces
Using your fingers, gently press into the individual pieces of dough to form a ridge and then roll them towards you to form the Cavatelli shape. Once you’ve created the desired shape, sprinkle semola over the top of the pasta to prevent it sticking together when cooked
Bring salted water to the boil. Drop the Cavatelli into the boiling water and leave to cook until they float to the top. Remove the Cavatelli from the boiling water and set aside.

Now you have your delicious, piping hot fresh pasta, what about a seasonal sauce to go with it?

How to make fresh pasta: an easy recipe for cavatelli, ready in minutes