Handmade Italian Ricotta Cavatelli Recipes

HOMEMADE CAVATELLI PASTA DOUGH RECIPE

Steps:

• Place the sifted flour on a wooden board and make a well in the center.
• Add the water and the salt in the center of the well.
• With a fork, start incorporating the flour and the water until you get a thick batter. Pull in the flour from the bottom of the well.
• With the help of a dough scraper, incorporate the rest of the flour (it may appear to you that there isn't enough water...just keep kneading...magically everything comes together).
• Knead for about 8-10 minutes or until dough is smooth and elastic. If the dough feels sticky, add a little bit of flour. If, on the other hand, the dough feels dry, sprinkle a few drops of water over the dough and continue kneading.
• Wrap dough in cling wrap and let it rest for about one hour at room temperature (I will usually place a tea towel over the top).
• Cut the dough into 4 pieces.
• Roll out each piece of dough to approximately ¼ inch thick. Make sure your board and rolling pin are floured.
• Cut the into ¾ - 1 inch strips.
• Cut each strip into 1/4 - 1/2 inch rectangular pieces.
• Using the index finger, apply a gentle pressure on the dough, dragging it toward you. There should be a slight curl that forms.
• Place cavatelli on large baking sheets that have been dusted with flour. Place the cavatelli in a single layer and not touching one another.
• Continue until all the dough has been formed into cavatelli.
• Allow to air dry for at least 30 minutes.
• If using immediately, drop in a large pot of salted boiling water for a few minutes. The cavatelli are done when they float to the top. (Try to shake off as much as the flour as possible before boiling them). Taste to make sure they are cooked to your liking.
• If freezing, place the tray of cavatelli in the freezer and once frozen, place in plastic bag in the freezer. Can be cooked frozen. (Should take 6-8 minutes to cook. Once they rise to the top, they should be done. Taste to make sure they are cookedto your liking).
• Serve with your favorite sauce.

RICOTTA CAVATELLI

Steps:

• Combine the ricotta, eggs and salt in a large bowl, then stir into 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.
• 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. (At this point, the pasta can be frozen in a single layer and stored in a resealable plastic bag in the freezer.)
• Bring a saucepan of salted water to a boil. Add the pasta and cook until the cavatelli are al dente and begin to float to the top, 3 to 5 minutes.

RICOTTA CAVATELLI RECIPE

Steps:

• In a bowl mix together flour, salt, ricotta and water with hands. At first the dough may seem sticky, but work the dough squeezing it together for about 2 minutes.
• After 2 minutes the dough should be relatively formed together - enough that you can make a big ball.
• Turn the dough onto a floured surface and knead for another 1-2 minutes. This helps the dough to become much smoother.
• Set the dough aside and add more flour to your surface.
• Take about 2 tablespoons of dough and roll into a thin strip (about ½ inch thick)
• Using a scissor or knife cut the strips into small balls (smaller than a dime)
• Toss the balls with flour and then use the pasta tool or fork to shape (see above for step by step tutorial.)
• We use the pasta block and press firmly with our pointer or thumb, rolling the pasta downward. Be liberal with the flour when rolling/shaping!
• Place the cavatelli on a floured baking sheet as you're making them - shaking the sheet every few minutes to make sure they're not sticking to one another
• Put the cavatelli on the baking sheet in the freezer for 1 hour.
• When the cavatelli are frozen, pour them into a mesh strainer. Shake the excess flour off of them. *Do not skip this step, if you do you will wind up with gummy pasta water that is not tasty!*
• Store in a ziploc bag or container in the freezer until ready to eat.
• When ready to cook - boil water. Add cavatelli to boiling water and cook for about 4-5 minutes, or until cavatelli float to the top of the pan.
• Serve however you like!

HANDMADE ITALIAN RICOTTA CAVATELLI

Steps:

• Put 2 1/2 cups of the flour into a bowl, make a well in the flour, and add the cheese and eggs. Gradually work the mixture together, adding more flour if necessary, to make a soft but not sticky dough. On a lightly floured surface, knead the dough until it is smooth. Let the dough rest at room temperature, covered with an inverted bowl or wrapped in plastic, for 30 minutes.
• Form the dough into a round and cut into quarters. Working with one quarter at a time (cover the remaining dough with an inverted bowl to keep the dough from drying out), on a lightly floured surface, roll the dough into a rope 1/4 inch in diameter. With a knife, cut the rope into 1/2-inch pieces. With your index and third fingers held together, gently press down on each piece, beginning at the top and moving down toward the bottom, dragging your fingers toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly floured jelly-roll pan and let dry at room temperature for at least 30 minutes.
• Bring a saucepan of salted water to a boil, and add the pasta. Cook until the cavatelli are al dente, 6 to 8 minutes. They're done when they float up to the top. Drain and toss the desired quantity with your favorite sauce. Freeze leftovers.