Ricotta Cavatelli

By JDARK

Ingredients

• 16 ounces whole-milk ricotta cheese
• 3 large eggs
• 1/2 teaspoon kosher salt
• 3 cups all-purpose flour, plus more as needed and for dusting

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

For the ricotta cavatelli: Combine the ricotta, eggs and salt in a large bowl, then stir in the flour. Gently combine with your hands to bring together into a dough. Knead the dough together, adding additional flour until the dough is firm and not sticky. Tightly wrap in plastic and rest in the refrigerator for at least 1 hour and up to overnight.

Step 2

Cut the dough into quarters. Working with one quarter at a time, roll the dough on a lightly floured surface into a 1/4-inch-thick rope. With a knife, cut the rope into 1/2-inch pieces. Use a bench scraper or your index and third fingers held together to gently press down on each piece, beginning at the top and moving down toward the bottom, dragging the bench scraper toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly floured baking sheet and let dry at room temperature for at least 30 minutes.

Step 3

Bring a large pot of salted water to a boil. Cook the cavatelli until it floats to the top, 3 to 4 minutes.

Step 4

Add cooked pasta to your sauce with 1/4 cup pasta water. Stir and toss to coat. Continue to toss the pasta until it is well coated and glossy.