Serves 4 to 6

INGREDIENTS

3 cups all-purpose flour (plus more for dusting)

16 ounces whole milk ricotta 

2 large egg

½ teaspoon salt 

DIRECTIONS

Make the Dough

• On a clean surface or in a large bowl, mound the flour and sprinkle with salt.

• Make a well in the center, add ricotta and egg.

• Mix with a fork, gradually pulling in flour, until it comes together.

• Knead gently (don’t overwork) until smooth, about 2–3 minutes. Dough should be soft but not sticky. Wrap and let rest 20–30 minutes.

Shape Cavatelli

• Roll dough into ropes about ½ inch thick.

• Cut into ¾-inch pieces.

• Using a cavatelli board, gnocchi board, the back of a fork, or the cavatelli machine, press and roll each piece to create the traditional hollow shape.

Cook

• Bring a large pot of salted water to a boil.

• Drop in the cavatelli and cook until they float to the surface, about 3–4 minutes.

• Remove with a slotted spoon directly into your sauce.