Cavatelli Arrabbiata

To make the pasta dough, in a large bowl mix the plain flour and gram flour together. Then add the boiling water and stir to form the dough; knead until smooth. Roll the dough into a long rope, about 1cm thick. Slice the rope into small, 1cm pieces.

Take a piece of dough and, using your thumb, press and gently push the dough away from you. The two sides will curl inwards giving you the cavatelli shape. Once all of the cavatelli are made, dust them with flour and set aside.

To make the arrabbiata sauce, heat the olive oil in a saucepan over a mediumhigh heat. Then add the onion, garlic, chilli flakes and bay leaves, and sauté for 4-5 minutes. Add the tomatoes and cook for a further 6-8 minutes, before seasoning to taste.

To finish, bring a pan of water to the boil and add the cavatelli. Cook the pasta for 4-5 minutes, drain and then add the pasta to the sauce. Garnish with a little chopped basil, to serve.