Homemade Cavatelli Pasta
If not using the cavatelli right away, let stand at room temperature for 24 hours and then transfer to a paper bag. Check from time to time to make sure no mold develops, and use within a week.
Cooking time will depend on dryness. If the cavatelli are freshly made, it will take about 5 minutes. If they are a few days old, cooking takes about 8 to 10 minutes. In any case, as always when cooking pasta, the best way to check is to taste.
If you cannot find the durum or semolina "rimacinata", mix regular semolina with plain white flour in 50-50 ratio.