Updated: Mar 2
(by Aimee DeMartino Tapia)
(Adapted from Martha Stewart)
1 3/4 c. fine durum semolina flour, plus more for baking sheets
1/2 t. coarse salt 2 t. olive oil
1/2 c. water
Mix together flours and salt on a clean surface, make a well in center, and gradually add water and oil, working flours into center until a dough forms.
If dough is too dry, add more water, 1 tablespoon at a time.
Knead dough until it is smooth and springs back when gently pressed, about 5 minutes. Wrap in plastic.
Sprinkle two rimmed baking sheets with semolina flour.
Divide dough into 8 pieces; keep covered with plastic wrap.
Roll one piece at a time into a long rope, about 1/3 inch in diameter, then cut rope into 1/3-inch-long pieces.
Using tips of index and middle fingers, firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle.
Transfer pieces to baking sheets.
Repeat with remaining dough.
The cavatelli can be refrigerated, covered, up to 4 hours.
Or freeze on baking sheet; once firm, transfer to a resealable bag, and freeze up to 3 months. (There's no need to thaw before cooking.)
Or dry them all over your house.