On a clean, large work surface (preferably a large wooden board or stone countertop), dump the semolina flour into a mound.

Using your hands, make a large well in the center.

Add the water to the well and sprinkle the salt over the water.

Using a fork, begin to incorporate the flour, a little at a time, from the rim, until a thick paste forms.

Begin to fold the remaining flour into the paste, using a bench scraper to grab from the exterior wall of the well and cutting it into the center until a shaggy dough forms.

Using your hands, gather the dough and begin kneading until all the flour is incorporated. The dough should feel dry to the touch and take a while to absorb all the flour.

Continue kneading until the dough is smooth and springs back then poked with your finger, for 4 to 6 minutes. The dough should be very firm and require you to put your full body into kneading it.

Wrap the dough tightly in plastic wrap and let rest at room temperature for 30 minutes.

Meanwhile, line a couple of half sheet pans with a generous sprinkling of all-purpose flour and set up your cavatelli maker; dust the cutting wheel generously with all-purpose flour.

To shape, use a bench scraper to divide the dough into 6 equal-sized pieces.

Working one piece at a time (keep the remaining pieces covered with the plastic wrap), roll the dough into a log ½-inch in diameter. You may find it easier to gently tug at the dough from both ends to stretch it into a uniform rope.

Dust the log generously with flour and then run it through the machine, following the manufacturer’s instructions.

Transfer the cavatelli to the prepared sheet pan, placing them in a single layer and gently toss to coat with the flour to keep them from sticking to one another.

Alternatively, you can use your hands to shape the cavatelli. Use the bench scraper to cut the dough into ¾-inch pieces, then using your pointer and middle finger, press down onto the center of each piece and roll it towards you.

To cook, bring a large pot of heavily salted water to a rolling boil, Add the cavatelli, shaking off any excess flour before adding it to the water, and cook until they float to the top, are cooked through and al dente, for 3 to 5 minutes.