Combine semolina flour and salt in a large bowl.

Gradually add warm water, mixing continuously until a dough forms.

Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Note: Allowing the dough to rest improves its texture and makes it easier to shape.

Cut the rested dough into sections.

Roll each section into long snakes, about 1/2 inch thick.

Cut these into 1/2 inch pieces.

Press each piece against the tines of a fork or a cavatelli board, then roll it off to form the distinctive cavatelli shape.

Warning: Don’t press too hard, or you’ll squash the delicate pieces!

Bring a large pot of salted water to a boil.

Add cavatelli pasta and cook until they float to the top, about 5 minutes.

Drain the pasta, reserving some cooking water.

See also Ike's Dirty Sauce Recipe

In a large skillet, heat olive oil over medium heat.

Add minced garlic and crushed red pepper, cooking until fragrant.

Stir in ricotta and a ladle of reserved pasta water to create a creamy sauce.

Toss the cooked cavatelli in the sauce until well coated.

Sprinkle with grated Parmesan and chopped basil before serving.

Note: The sauce should be creamy and coat the pasta without being runny.