Cavatielli pasta in the Cilento style

Ingredients
500 g 00 flour
300 ml (approximately) water
Salt

Preparation
Sift the flour in a large bowl forming a well in the centre. Pour a little water onto the well and mix to form a soft dough with the top of your fingers. Add water until it is completely absorbed (about 300 ml, but the quantity depends on the flour quality) and move the dough to the pastry board.

Knead vigorously until smooth and compact. Cover the dough with a dishcloth and leave it on the board for 30 minutes.

Knead again and form little cylinders 6-8 mm thick. Cut the little cylinders in pieces 2 cm long.

Press with the fingertips the little pieces of pasta, first with a movement ahead, then moving back, producing a rolling movement. Press in the middle and form a small cavity.

Gradually put the cavatielli on a lightly floured plate. Cook in boiling salty water for about 7-8 minutes.

Dress the cavatielli with sauce to your liking or, according to Cilento's tradition, with hot-pot sauce (see the recipe).

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