Dough for homemade Italian pasta

Ingredients:

Dough portion 450 gr.

• 1.5 cups premium flour
• 1 cup Italian semolina flour
• 1 teaspoon of salt
• About 3/4 cup warm water

Preparation:

1. Place the flour, semolina, and salt in a food processor. With the mixer on, begin adding water to form a stiff dough. Once the dough forms a ball, remove it and place it on a lightly floured surface.
   
   Knead the dough until smooth and elastic, about 1 minute. Roll the dough out lengthwise and cut into 8 pieces. Use one piece for the dough, and cover the remaining pieces with an upside-down bowl.
2. Line two baking sheets with waffle towels. Dust the towels with flour.
3. On a lightly floured countertop, roll the dough into a long log. Cut into 1cm pieces along the length. Take a rounded butter knife and, pressing the tip with your finger, run it down the length of the log to curl it.
4. Place the cavatelli in a single layer on the prepared baking sheets to dry.
5. You can boil it cavatelli pasta for a minute and cook with the sauce. Or prepare ahead and place in the freezer.