Simply mix both flours until homogenous then stir through the water to form a shaggy dough.

Gently knead until soft and supple then cover with a damp towel and set aside at room temperature for 40 minutes.

Slice of pieces and roll into ropes about 1cm in diameter, making sure to keep any dough you are not working with covered.

Cut the ropes into 1cm cubes and either roll down a butter paddle, fork tines or our textured rolling pin using your thumb, or simply roll against a worktop with your thumb to create a disc that rolls around itself.

Roll in semolina to prevent them sticking to each other.

Bring a pan of salted water to a boil and boil for 1-2 minutes or until they float to the surface.

Add a little of the cooking water, along with the Cavatelli, to your favorite sauce and serve.