Homemade Ricotta Cavatelli

Making the Dough

1. Combine all of the ingredients in a large bowl until a shaggy dough forms. Transfer to a clean work surface and knead for about 2-5 minutes until the dough is smooth.
2. Depending on the humidity in your kitchen, the size of your egg, or the water content in the ricotta you use, your dough will hydrate differently. Don't let this stress you out: it's an easy fix. If your dough is sticky to the touch, it is over hydrated. To adjust, dust with flour and continue to knead. If your dough feels tough and the outside is ripping / textured and lumpy instead of smooth, it is not hydrated enough. Try incorporating more water by wetting your hands and continuing to knead. A little will go a long way so incorporate gradually.
3. Once your dough has been kneaded into a smooth ball, transfer it to a bowl to rest. Run a kitchen towel under the sink to dampen. Ring out any excess moisture. Lay the damp towel over the dough while it rests to prevent it from drying out. Let sit for at least 1 hour.

Making the Cavatelli

1. After the dough has rested, start making the pasta. Transfer the dough to your work surface and cut into 4 equal portions. Place 3 portions back in the bowl and recover with the damp towel.
2. Roll the dough out into a long snake. Cut the piece of dough into half or thirds to make it easier to work with. Focus on applying pressure with your fingertips as you continue rolling out your dough until it's about 1-2cm in diameter. If your dough keeps snapping back, it needs to rest a little longer.
3. Using a sharp knife, slice dough into 1 cm cubes.
4. To form the cavetelli, place the back of a butter knife on a cube of dough, apply gentle pressure and drag towards you. A small curl should form.
5. Transfer completed cavetelli to a parchment lined sheet tray and dust with flour. Cover with a dry kitchen towel while you make the rest.

Cooking the Cavatelli

1. Bring a pot of water to a boil. Season generously with salt.
2. Cook the cavatelli in batches so you don't overcrowd. Gently drop the cavatelli into the boiling water and swirl to ensure they don't stick to the bottom of the pot. Cook for about 2 minutes or until they float. Transfer directly into the sauce you're using.