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#cavatelli #pastarecipe #pastarecipes
Ingredients:
2 cups all-purpose flour
1 cup ricotta cheese
1 large egg
1/2 teaspoon salt
Semolina flour (for dusting)
Instructions:
Making the Dough:

In a large mixing bowl, combine the all-purpose flour and salt.
Make a well in the center of the flour mixture and add the ricotta cheese and egg.
Using a fork or your hands, gradually incorporate the flour into the wet ingredients until a dough starts to form.
Once the dough begins to come together, transfer it to a clean, floured surface.
Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour; if it's too dry, add a teaspoon of water at a time.
Shape the dough into a ball, cover it with a damp towel, and let it rest for 30 minutes at room temperature.
Shaping the Cavatelli:

After resting, divide the dough into smaller, manageable portions.
Take one portion and roll it into a long rope, about 1/2 inch thick.
Using a knife or a bench scraper, cut the rope into small pieces, each about 1/2 inch long.
Take each piece and using your thumb, press and roll it against a cavatelli board or the tines of a fork to create the classic shape. The cavatelli should have ridges on one side and a slight indentation on the other.
Place the shaped cavatelli on a semolina-dusted baking sheet to prevent sticking. Repeat with the remaining dough.
Cooking the Cavatelli:

Bring a large pot of salted water to a rolling boil.
Carefully add the cavatelli to the boiling water, stirring gently to prevent sticking.
Cook the cavatelli for 2-3 minutes or until they float to the surface and are tender to the bite.
Using a slotted spoon or a spider strainer, transfer the cooked cavatelli to a colander to drain.