Serves 4
This pasta is typical of Sicily. It has no egg in it so is a very simple dough to make, but you need to have a cavatelli board and a bit of practice. Ready-made cavatelli is available at Sabato.
Pasta
• 500g durum wheat flour (semolina flour)
• tepid water
• 1 tsp salt
1. Mix the flour with the warm salted water until you get a firm dough. Knead the dough and form thick spaghettoni (rolls), then cut into 1cm portions and roll them on a fork (or special wooden cavatelli board) with your thumb to make the cavatelli, which are like little seashells.
2. When they are all ready, leave them in the air to dry. While you're making the cavatelli, keep the remaining dough covered with a towel so that it does not dry out.