I was pondering over what to prepare for dinner last weekend when it struck me. I am pasta’s number one fan but I have never attempted to make it from scratch. What! I’ve had numerous cooking first’s since staring this blog back in January, but pasta still intimidated me. That’s why I finally decided to do it and you can do it too!
In a medium mixing bowl combine ricotta and one egg. Add your flour to a large bowl and make a well in the center.
Pour the ricotta mixture into the well. Using a fork, start at the outside and mix the flour in, working towards the center.
Do not over mix! The dough should look like crumbles. If it looks too dry add a tablespoon of water. Turn dough out onto a lightly floured surface and knead until smooth, about 6 minutes. Form the dough into a ball and wrap with plastic wrap and let it sit at room temperature for 30 minutes.
Separate into 8 equal size balls. Work with one piece at a time and keep the others covered with plastic wrap.
Roll the balls into 1/2 inch thick ropes, do this on the counter using your hands. It was a bit like playing with play dough! Use your knife to cut the ropes into 1/2 inch pieces.
Roll these pieces into little balls. Using your thumb to flatten the pieces of dough.
Use the back of a butter knife and gently pull the dough back towards you. The dough will curl around the knife. It took me several tries to get this part right. (It was so worth it!)
Flour a baking sheet and transfer the cavatelli there to rest while you finish up. Repeat this to form the remaining noodles.
Bring a large pot of salted water to a boil. Put the cavatelli in a colander and shake a few times over the baking sheet to shed any excess flour. Add your fresh pasta to the pot of hot water and cook for about 5 minutes or until al dente. Remove the cavatelli with a slotted spoon.
Serve with your favorite sauce and enjoy!
2 cups of all-purpose flour
8 ounces of ricotta cheese
1 large egg
Food Network Magazine’s full recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/cavatelli-with-asparagus.html