Place the semolina flour in a mound on your work surface and make a well in the centre. Pour the water into the well.

Using a fork start whisking until you have a thick custard-like consistency, incorporating a little bit of flour at a time as you do.

Switch to a bench scraper and start to flip the flour from the outer edge over and onto the centre, using a cutting motion to then mix it in. Continue to do this around all sides until you have a shaggy dough.

Begin kneading the dough vigorously for a good 10 minutes until the dough is springy and elastic, and not sticking to your hands at all

Cover and rest at room temperature for 30 minutes before shaping.

Cut off 1/8 of the rested dough (make sure to keep the rest covered while you work), and roll it into a rope about 1/4” thick

Cut the rope into thumbnail sized pieces around 1-2cm thick, depending on your preference for size

Using a gnocchi board (or a fork if you don’t have one), place one piece at a time at the side closest to you, then using your thumb press into the dough and roll it away from you. Repeat with the rest of the dough following the same process.

Place the cavatelli on a lightly floured board or plate and cover with a clean, dry tea towel until you’re ready to use.

Need a visual? Check out this video.

Preheat your oven to 200c.

Spread the hazelnuts over a baking sheet and bake for approximately 10 minutes until fragrant and roasted.

Allow to cool, then remove the skins from the hazelnuts by placing on one half of a clean tea towel, covering with the other side and rubbing the nuts together.

Roughly chop the hazelnuts and set aside.

Heat the butter in a pan and once melted, add the hazelnuts.

Cook over a medium heat, swirling almost constantly to prevent burning, until the butter splutters and foams - once the sound of the spluttering stops, keep the pan moving and as soon as the butter has browned (foamy top, brown solids visible), remove from the heat and decant into a bowl - set aside.

Melt the butter over a medium heat in a sauteuse pan and add the sage and garlic.

Allow them to infuse the butter and become fragrant and sizzle, then tip in the beans.

Cook the beans in the butter for a couple of minutes before adding the stock and seasoning to taste with salt.

Reduce the heat a little, and let the beans bubble away gently while you bring a pot of water to a boil for the pasta.

Back to the beans - once the stock has reduced and the beans are just starting to soften/break down, you’ll notice the liquid in the pan is quite creamy - remove the sage leaves and garlic cloves from the pot.

This is a good time to start cooking the pasta if you’ve made it fresh.

Add the cream, followed by the gorgonzola and stir until the cheese is completely melted.

Add a squeeze of lemon - to taste - but just a little goes a long way IMO.

Scoop out the al dente cavatelli with a spider spoon and throw it directly into the bean sauce - add the grated parmigiano and toss/stir/agitate to marry.

A smattering of black pepper is the final touch before plating.

Spoon over the brown butter and hazelnut topping and serve immediately.