- 3 to 4 cups all-purpose flour
- 1 (15-ounce) container whole milk ricotta cheese, drained
- 1 teaspoon kosher salt
How to Make It
Measure 3 cups flour into a large bowl; make a well in center. Add ricotta and kosher salt. Knead to form a firm dough, adding more flour as needed to keep dough from sticking. Gather dough into a ball, and turn it out onto a clean work surface; knead 5 to 8 minutes or until smooth and no longer sticky. Let stand, covered, about 30 minutes.
Tear off golf ball-size pieces of dough; roll into 1/2-inch logs. Dust logs generously with flour. Insert into cavatelli maker, and turn handle slowly but steadily. If dough sticks, sprinkle more flour onto dough; knead back into a ball, reform the log, and pass through machine again.
Lay pasta on trays or baking sheets that have been sprinkled lightly with cornmeal to prevent sticking. Cook in boiling salted water 5 to 8 minutes.
(You can freeze in zip-top bags or refrigerate until ready to use. Frozen cavatelli should be cooked without thawing.)