• On a large, clean work surface mix the flour with the salt using your hands and then make a well in the center of the flour.
  6 ¾ cup all purpose flour, 1 teaspoon salt
• Into the center of the well add the egg and approximately 6 ounces of water. Break the egg yolk with your fingers and then start to incorporate the flour into the water and egg mixture. Watch video here. Continue to do so until all of the water has been incorporated, and then add another 6 ounces of water. Continue to work the flour in this fashion, adding more water as necessary. You may find that you need a few ounces less or more water than what is listed in the recipe, depending upon the brand of flour that you use.
  1 egg, 16 fluid ounces warm water
• Once all of the flour has been incorporated, it is time to knead the dough with your hands. Work the dough by shaping it into a ball and then use your fingers to bring the end opposite you towards the middle of your ball. Move the dough around and continue to knead in this fashion for approximately 5 minutes, adding more flour to the work surface if it gets too sticky. Watch video here.
• After about 5 minutes, rub flour into your hands and use that to remove the dough that will be stuck to your fingers. Continue kneading; the dough is almost ready when you don't have any dough sticking to your hands. The dough will be relatively tough. Watch video here.
• Divide the dough in half; one half will be used to make spaghetti, and the other half to make cavatelli.

To make spaghetti:

• To make spaghetti, take about 1/2 cup worth of dough and roll it into a long strip with a rolling pin, getting it to be about 1/2 centimeter thick. Pass these strips through the flat roller of your pasta machine twice, adding more flour to the surface as required to prevent any sticking. Then, decrease the space between the rollers and pass the sheet of pasta dough through it again; you want to end up with a strip of pasta dough which is about 1/4 centemeters thick. Watch video here.
• Coat the sides with more flour and pass this through the slots to make spaghetti. As the spaghetti is made, place it on a flour lined surface and use your fingers to move the spaghetti strands around so that they get coated in flour and don't stick to one another.
• You can either boil the spaghetti immediately or freeze it to be used in the future.
• To cook spaghetti, bring a large pot of water to a boil. Add 1/2 tablespoon of salt to the water and when it is boiling drop in your spaghetti. Stir with a wooden spoon and reduce heat to medium. Cook pasta for approximately 3 - 5 minutes, until it has reached your desired doneness. If the pasta is frozen you will have to increase the cooking time. Drain and serve immediately topped with sauce.

To make cavatelli:

• By hand: Roll out logs of pasta dough about 1/2 inch thick. Cut the strips into 1 inch long pieces and using your index and middle finger press down into the middle of the piece and pull it towards you. You will create a groove in the pasta but it will roll over itself (the groove will not be obvious). Watch video here.
• If you have a cavatelli machine: Use a pizza cutter to easily cut strips of dough which are 1 inch wide and about 1 centimeter thick. Feed these strips of dough into the cavatelli maker and when the pasta is formed, toss it in some flour to prevent sticking. You can either cook these immediately, or freeze for later. Watch video here.
• To cook cavatelli, bring a large pot of water to a boil. Add 1/2 tablespoon of salt to the water and when it is boiling drop in your spaghetti. Stir with a wooden spoon and reduce heat to medium. Cook pasta for approximately 8 - 10 minutes, until it has reached your desired doneness. If the pasta is frozen you will have to increase the cooking time. Drain and serve immediately topped with sauce.

To make the meat sauce:

• Heat the vegetable oil in a large pot and add the grated onion and garlic. Cook over medium heat, stirring regularly until soften, approximately 3 - 5 minutes.
  1 small onion grated, 3 tbsp vegetable oil, 1 garlic clove, grated
• Add the pork to the pot and stir with a wooden spoon, stirring regularly until the meat break apart; meaning, you don't want large clumps of meat which are stuck together. At this point add the tomato sauce, water, salt and basil leaves to the pot. Stir well and cook over medium heat, covered, for approximately 45 minutes, stirring occasionally.
  1/2 lb ground pork, 7 cups tomato sauce, 1/4 cup water, 1/2 teaspoon salt, 7 large basil leaves
• Serve on top of pasta, with some grated parmesan cheese if desired.
  freshly grated parmesan cheese,
• Enjoy!