Place the flour and salt in the bowl of a stand mixer.
Make a well in the centre and pour in the water and olive oil.
Using the stand mixer with the hook attachment, knead until a soft ball forms. About 8 to 10 minutes.
The dough should be fairly smooth and not sticky. (if still sticky just knead in a little more flour, a teaspoon at a time.)
The dough is ready when it's smooth and springs back when poked.
When you're finished kneading, cover the dough with cling wrap and let it rest for 60 minutes at room temperature.
The resting time relaxes the gluten in the dough and makes it easier to roll and shape.
Sprinkle a rimmed baking sheet with some semolina flour and set aside.
Cut the dough into 8 pieces.
Working with one piece at a time, while keeping the remaining dough covered, roll the piece out into a pencil thin rope.
Cut the rope into 1 inch to 1 1/2 inch pieces.
Use a gnocchi board if you have, to make the little caves or indentations in the dough.
If you don't have a gnocchi board, use your index and middle fingers to press down into the dough and swiping towards you. This will create the distinctive crevice.
Transfer the cavatell to your prepared baking sheet and repeat with the remaining pieces of dough.