Dump 300 g semolina flour in a large bowl, onto the counter, or onto a large cutting board and form into a volcano shape.

Pour 130 ml of water into middle of the semolina.

Use a fork to combine the water and semolina into a shaggy dough.

Use hands or a bench scraper to fold and combine the flour and water until a dough ball is formed.

Knead the dough for 10 minutes until it is smooth and solid.

Cover dough and let rest for 30 minutes.

Cut dough into quarters and leave covered.

Take each quarter and roll it out into a ½-inch diameter.

Cut ½-inch pillows from the roll.

Roll each pillow down the gnocchi board with two fingers or a table knife.

Place rolled cavatelli onto a baking sheet dusted with semolina.

Once all the pasta are formed, sprinkle the tops with semolina and place the baking sheet in the freezer for an hour to firm up.

Place cavatelli in a plastic bag and store in the freezer or drop into salted boiling water and cook for 6-7 minutes.

Dump cooked cavatelli into butter, garlic, and sage sauce.