1 Lb Ricotta, drain well
1 Egg
1/8 tsp Salt
4 Cup Sifted Flour
Mix Dough
Beat ricoota, egg and salt till very fluffy
Add sifted flour gradually till not sticky.
You may need more or less flour to make a firm workable dough you can roll out into a nice smooth rope.
Cover on work surface with upside down bowl to keep moist.
Rolling the dough
Cut a small piece of dough (about the size of an egg)
With the palm of your hands roll dough into a long uniform rope about 1/2 inch diameter.
cut into small pieces about 1 1/2 - 2 inches long
Shaping the cavatelli
On a well floured suface place two to three fingers on dough pieces and drag until it curls up.
Repeat with all till dough is used up.
Cook
Cook the same as you would pasta or freeze on floured cookie sheet for later use.
Serve with any sauce you like or in soup.
My favorite is Cavatelli with Vodka Sauce
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