SERVES 6 TO 8
Cavatelli means little caves or quarries. This interesting pasta reminds me of gnocchi because of the little dents or ridges in the dough. I make these on a special cavatelli machine, but they can also be made by hand using a comb.
About 3 3/4 cups unbleached all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
1 large egg, beaten
1 pound whole-milk ricotta cheese, well drained
1/4 cup water
In a large bowl, mix 3 3/4 cups all-purpose flour, the semolina and salt together. Add the egg, ricotta, and water and work the mixture with your hands until you can form it into a ball. If the dough seems too soft, add a little more unbleached flour; if the dough is too stiff, add a little more water.
Knead the dough on a well-floured surface until smooth, about 10 minutes. Cover the dough with a bowl and let rest for 10 minutes.
If using a cavatelli machine, shape the pasta following the manufacturer's directions. If shaping them by hand, break off small pieces the size of a marble and form into small ovals. Run each piece over the teeth of a clean unused comb or the tines of a fork to create parallel ridges. Place the cavatelli on a floured cloth to dry for 30 minutes to 2 hours before cooking.
In a large pot of boiling water, cook the cavatelli until they bob to the surface, about 4 minutes. Drain and top with a tomato or cream sauce of your choice.
This recipe is featured on show 1622 - Cavatelli!
This recipe is from CIAO ITALIA by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1991.
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