On flat surface, preferably a wooden surface, like a large wooden board, place the semola.

Create a well in the center of the semola (using your hands or a small bowl), and place the water in the well.

With a fork, start mixing together the semola and water, and slowly bringing more semola from the sides into the center. Keep doing this until most of the semola and water are mixed together and the mixture is comprised of large chunks.

You can use a bench scraper to help you bring the dough together even more.

Once the dough has mostly come together, start kneading with your hands. There will be a lot of semola on the board, but as you keep kneading, it will attach to the ball of dough.

Knead on the wooden surface for about 10 minutes until dough is smooth.

Place a bowl over the dough, or wrap in plastic wrap and let it rest for 30 minutes.

Once rested, cut the dough into 4 pieces. Making sure your surface has no flour on it, roll the dough into ½ inch thick piece. In the mean time, make sure the rest of the dough pieces stay covered or else they will dry out.

Cut the long piece of dough into ½ inch wide pieces. Shape the cavatelli by placing one of the cut pieces in front of you, and starting from the cut side, using your index and middle finger, roll the piece toward you, creating an indent in the piece, and creating an almost shell shape.

Place the cavatelli aside while you’re working on the others and dust with semola to prevent from sticking.

Boil a pot of water, and add salt.

Add the cavatelli, and cook for 2-3 minutes.

Drain, and mix with your favorite sauce.