Cavatelli with Tomato Sauce

Method

1. Mix 150g semola, 150g all-purpose flour, 100g boiled mashed potatoes, and 70g water. Knead into a smooth dough.
2. Form the dough into logs and cut into cavatelli shapes.
3. Score 600g cherry tomatoes and blanch for 30 seconds.
4. Transfer the tomatoes to ice water and peel them.
5. Sauté 1 clove of garlic in extra virgin olive oil.
6. Add the peeled tomatoes, salt, and chili pepper to taste. Cook for 20 minutes, adding water as needed.
7. Cook the cavatelli in salted boiling water, then drain and add to the tomato sauce.
8. Season with oregano, thyme, and lemon zest to taste.
9. Serve with grated smoked sheep ricotta.