Cavatelli, my first pasta love. Nothing but flour and water. With roasted brocolli, anchovies and confit garlic, squeeze of lemon juice and some good olive oil. To make cavatelli (which you should!) use roughly a 2:1 of fine semolina flour and room temperature water. For this one I'm greedy so I used 150g flour to 75ml of water. Once you've rolled the dough out into a sausage, make sure you cut them into small pieces, the smaller the better. I've tried bigger ones in the past and they're a little more chewy. If you don't have one of the butter boards you see in the vid, you can do the same on the back of a fork! *all that's missing is @stephenhoare1 😢