Roll dough into a rope about 2" in diameter. Cut into 1" thick pieces. Make an indentation on each piece by pressing firmly with 2 fingers against each piece, sliding fingers toward you. Use flour to avoid sticking.

Cook in 8 quarts of rapidly boiling water with 2 teaspoons salt. Drop cavatelli into the water and let boil until they come to the top. Test by tasting for doneness. Remove and drain through colander. Cover with a good tomato sauce and grated cheese and serve.