Cavatelli Dough Ingredients 1 cup semolina flour 1 cup semola rimacinata flour 1 tsp salt 1 egg ½ cup water Instructions In a bowl, combine the semolina flour, semola rimacinata flour, and salt. In a separate bowl, whisk together the egg and water. Add the egg mixture to the flours and mix until a shaggy dough forms. Knead until smooth and elastic, about 8–10 minutes. Wrap tightly and rest at room temperature for at least 30 minutes before shaping. Shape into cavatelli or other hand-formed...

The recipe I use for gluten free pasta comes from the Caputo website- https://caputoflour.com/blogs/recipes/gluten-free-laminated-pasta?srsltid=AfmBOopmLT76-pxMEB6oHzU4C6MLBBE93F-JapZ7DkYm1qb3LnRmFgQr It's imeperative to use this brand of flour. While more expensive than other gluten free flours, this blend is fomulated to mimic the role gluten plays in the structure of pasta dough. Without gluten, pasta dough wants to fall apart completly and won't retain it's shape enough to be formed into...

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