Ricotta Cavatelli

Fresh pasta is a labor of love, but Ricotta Cavatelli is a still a fun fresh pasta to make.

Cuisine Italian

In a small bowl, add 2 cups of ricotta, 1 egg, and salt to taste. Mix to combine.
On a clean surface, pour 3 cups of fine semolina flour and make a well in center.
Pour wet mixture into well. Start combining the flour into the wet mixture. You can use a bench scraper if you have one, otherwise your fingers work fine.
Once all combined, continue to knead dough till consistency is pliable but not too sticky. If too dry, add water. If too sticky, add more flour.
Place dough in a bowl and cover with a towel. Allow to rest for up to 1 hour.
In a baking sheet, add semolina flour.
Once dough has rested, start pulling small handfuls of dough and roll into a rope. Be sure to cover remaining dough as you work.
Once rolled into about an inch thick, use your finger as a guide to cut the rope into pieces.
Shape the cavatelli:
Method 1: Use pinky to indent and roll.
Method 2: Use a fork and roll pieces.
Method 3: Flour a gnocchi board and roll pieces.
Place shaped cavatelli into floured baking sheet and let rest for 15 minutes or so. Meanwhile boil your water.
Once water is at a rolling boil, add salt, and toss cavatelli in.
Once they start to float to the top, the pasta is ready. Serve with your favorite sauce and ENJOY!