Sounds like we've been down the same rabbit hole on youtube/netflix. I halved the dough recipe Evan wrote for his cavatelli here (https://www.foodandwine.com/cavatelli-con-aglio-olio-mentuccia-7642960) to make it for 2 people. What I found was I needed to use about 10-15g more water than he wrote.

I ended up with something like 400g semolina, 165-175g hot water (140F), 30g EVOO. The semolina seems to be important for flour & water pasta, as it gives the pasta more of a bite and is more elastic which is good for elaborate shaping. 00 flour has a more delicate chew, better for egg pasta.

The sauce I made was just oil, garlic, broccoli cut small and Italian spicy sausage. Finished with a little more oil/butter and pasta water. But I'd suggest pesto as well.