Directions

In a large bowl mix together the dry ingredients using a fork. (You can also do this on a counter top but I find it cleaner to start in a big bowl).

Make a well in the centre and add the oil and water, slowly whisking, adding more flour from the outsides until you have a shaggy mess. At this point tip it out onto a clean surface and knead together. You may need to add more water. Go little by little until you achieve a smooth coherent dough. It shouldn’t be sticky. If you feel concerned it’s too dry remember it will hydrate while resting.

Wrap in clingfilm or cover with a bowl and leave to rest for 30 minutes. Slice into pieces, roll out into ropes about 1cm thick and cut into inch long squares. .

Use the cavatelli board to shape. Roll out with your thumb, curling and pressing into the board so you have nice grooves the pasta sauce will cling to. If you don’t have a cavatelli board no worries at all, just roll them out on your counter top, and next time you go to Italy on holiday be sure to pick one up.

Set aside on a baking tray and dust lightly with semolina to prevent sticking.

Cook in generously salted, boiling water for 4-5 minutes, until cooked to your liking.