Cavatelli, basil pesto and pecorino cheese

Preparation

Pour the semolina flour on a pastry board in the shape of a mountain and make a well on it.

Add the water little by little and start making the dough with your hands. Add the salt.

Pour some flour on the board every now and then to avoid the dough to stick on it. It should result in a solid, smooth and homogenuous dough. 

Let it rest for about half an hour so that it can be worked more easily. 

After this time has passed, take a small piece of dough, make a roll and then take a piece of 1 cm lenght. Press lightly on it with your finger creating a small hollow and curling the edges. Do the same for the whole dough. 

Let the "cavatelli" rest on the board or in the fridge for a couple of hours, after you have sprinkled some flour on them. 

Then cook the cavatelli in boiling salted water and drain as soon as they get on the surface. 

Pour them in a bowl adding the pesto sauce, the Agliolio and serve with the grated pecorino cheese on each plate.