After searching for months, I finally found semola rimacinata (re-milled semolina flour). It's used to make Southern Italian pasta, which contains no egg. I tested out my pasta making skills that I learned in Pugila and it wasn't too shabby for a first attempt.
Below is the recipe for the dough, which you can use to make different shapes of pasta. I used the knife dragging technique to make cavatelli and orecchiette.
