Ricotta Cavatelli Dough

Ingredients

16 oz whole-milk ricotta 

2 large eggs 

2 cups semolina flour 

1 ½ cups all-purpose flour

1 teaspoon kosher salt 

If the ricotta has visible liquid in the container, just pour off any excess.

Instructions

1. Make the dough.In a large bowl, combine the ricotta, eggs, and salt. Mix until smooth. Add the semolina and all-purpose flour; bring together into a shaggy dough.

   
   

2. Knead gently.Knead 1–2 minutes until the dough becomes cohesive. If it feels sticky, dust in a little extra semolina.

   
   

3. Rest the dough.Wrap and rest at room temperature for 20–30 minutes.

   
   

Shaping (Cavatelli Machine Method)

Cut off a piece of dough and roll it into a rope (½–¾ inch thick). Lightly dust with semolina and feed it through a cavatelli machine while cranking steadily. Let the cavatelli fall onto a semolina-dusted tray and shake gently to keep them from sticking.

Cooking

Boil in well-salted water for 4 minutes, then drain and toss with your preferred sauce.