Gluten Free Cavatelli Pasta

On an unfloured bench or board roll the GF pasta dough into a long rope approximately 2cm wide.

Divide the pasta dough into quarters. Dust with the cornmeal.

With a sharp knife, cut the rope into 2cm squares and repeat with the remaining dough.

To shape, take a square of dough and place a thumb on top, roll the dough towards you to create a smooth shell shape that begins to fold in on itself. Repeat with remaining squares. Place on a surface dusted with cornmeal to rest for 10-15 minutes.

To cook, add a few pieces at a time into a pot of rapidly boiling, salted water for 2-3 minutes. Remove from water and serve with desired pasta sauce.