In a large mixing bowl, combine semolina flour, all-purpose flour, and salt. Gradually add water while mixing until a dough forms. Knead the dough for about 5-7 minutes until smooth, then cover with a damp cloth and let it rest for 30 minutes.

Shape the Cavatelli

After resting, take small pieces of dough and roll them into ropes about 1/2 inch thick. Cut the ropes into 1-inch pieces. Use a fork to press down on each piece to create the signature cavatelli shape. Set aside.

Cook the Cavatelli

Bring a large pot of salted water to a boil. Add the cavatelli and cook for about 4-5 minutes or until they float to the surface. Drain and set aside.

Prepare the Sauce

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add sliced mushrooms and cook until softened, about 5 minutes. Stir in crushed tomatoes and let simmer for 10 minutes.

Combine and Serve

Add the cooked cavatelli and arugula to the sauce, stirring gently to combine. Season with black pepper and red pepper flakes to taste. Serve hot, topped with grated Parmesan cheese.