Homemade cavatelli

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Put the measured out semolina flour onto a clean work surface. Then sprinkle it with the salt and form a well in the center.
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Slowly pour the warm water into the well and begin incorporating it into the flour using your fingers or a fork. Only use as much of the water as necessary to create a dough that is soft like playdough.
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Once you have a rough dough, knead it for about 10 minutes or until it is elastic. Then form the dough into a smooth ball
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Wrap the ball of dough in plastic wrap and allow it to rest for at least 30 minutes at room temperature.
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After the dough rests for at least 30 minutes, cut off ¼ of the dough. Then rewrap the remaining dough in the plastic wrap to keep it from drying out.
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On a clean work surface, roll the piece of dough into a long rope that is about ½ inch in thickness. If it's easier you can also cut the rope in half. But do not add any flour to the work surface.
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Cut the rope of dough into ½-inch portions in length. They should all be about the same size.
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Use the side of your thumb to press firmly onto each cut piece of dough as you roll it towards you to create an indentation that forms a shell shape.
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Once you have finished forming all the portions of dough into cavatelli, lightly sprinkle them with semolina. Then place the cavatelli in a single layer not touching each other on a baking sheet lined with parchment paper that has also been dusted with semolina.
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Finish forming the pasta by cutting off portions of dough, rolling it into ropes, and shaping it into cavatelli.
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Bring a large pot of salted water to a boil. Then cook the cavatelli for about 2 minutes or until they float to the top.
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Serve with your favorite pasta sauce.

Ingredients

Instructions