3 cups all purpose flour
1 pound ricotta cheese
2 eggs, beaten
Method of Preparation:
1. Put 2 1/2 cups of the flour and pinch of salt into a bowl, make a well in the flour, and add ricotta cheese and eggs. Work the mixture together, adding more flour if needed to make soft but not sticky dough. On a lightly floured surface, knead the dough until it is smooth. Wrap the dough in plastic and allow it to rest at room temperature for 30 minutes
2. Form the dough into a round and cut into quarters. Working with one quarter at a time (cover the remaining dough), on a lightly floured surface, roll the dough into a rope ¼ inch in diameter. 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 pan and let dry at room temperature for at 30 minutes.
3. Bring a saucepan of salted water to a boil, and add the pasta. Cook until the cavatello are al dente, 6 to 8 minutes.
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