Directions

1. Make a well in a mound of the semolina flour

2. Gently pour water in and incorporate slowly

3. Knead dough for 15 minutes and cover with a bowl

4. Once rested cut off a portion with a knife and roll into a rope like shape as thick as an index finger

5. Use a knife to cut the dough into small pillow shapes

6. Using a gnocchi board press down and away from you with your thumb so that the dough curls over on itself and forms a pocket

7. Keep each piece of cavatelli apart from each other and dust with semolina

For the caramelised onions

1. Slice the onion, don’t worry about being too particular we are going to chop them again later

2. Melt the butter in a pan on medium/high and add the onions and salt

3. After a few minutes lower the heat and let the onions caramelise slowly

4. After 30 minutes add the balsamic vinegar, cook for a few more minutes and remove. Finely chop the onions again and set aside in a bowl

For the breadcrumbs

1. While waiting for the onions to caramelise toast the bread crumbs in a non stick pan with the olive oil

2. Once golden remove from pan and add the chopped herbs and set aside

For the sauce/pasta

1. Bring a large pot of salted water to a boil

2. On low add the butter to the pan that the onions were cooked in, add the flour and whisk well. Once incorporated add the milk a little at a time whilst whisking continuously

3. At this point add the pasta to the water

4. And slowly whisk the cheese into the sauce a small handful at a time

5. Add the onions and cracked pepper to taste

6. When the pasta is cooked add directly to the pan and mix gently to coat each one in the sauce

7. Spoon onto a plate and cover in the breadcrumb mix