Stir flour and approx. 1 cup (250 mL) hot water together using a wooden spoon, adding an additional 1 tbsp (15 mL) water if dough seems dry. Knead dough until it comes together into a ball. Cover with plastic wrap and let stand for 10 min.
Knead dough on a wooden board until smooth and elastic and let stand 15 min. Cut dough into quarters and keep covered while rolling one at a time into 1/4-in. (5 mm) logs. Cut log into (1/4 x 1/4-in./5 x 5 mm) pieces. To make cavatelli shape, using your thumb quickly roll, press and flick dough pieces away from you into a small shell-like shape and transfer pieces to a parchment paper-lined baking sheet.
Cook cavatelli in boiling salt water for 2 min. or until they start to float to the surface and are tender.
Meanwhile, melt butter in large skillet set over medium heat. Add sage leaves. When butter begins to foam, add cooked cavatelli and sauté to coat in butter. Season with salt and pepper and toss with lemon zest and Parmesan cheese.
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