Method:

1. Make the pasta dough and allow it to rest for 20 minutes.  Cut the dough into long strips and roll into thin ropes.  Cut into 1/1cm pieces, then begin to roll your Cavatelli using your fingers/cavatelli board.
2. Cook pasta in salted boiling water for about 1.5 minutes, or until al dente.
3. In the meantime, melt butter in a frypan, then add a ladle of cooking water.  Add a pinch of salt and a generous amount of black pepper, then once the pasta is added into the pan, add the pecorino cheese, ensuring heat is on low and toss to combine
4. Serve immediately with freshly cracked black pepper on top.

Our friends at Wine Selectors suggest pairing this dish with a Sangiovese.