Homemade Cavatelli

Name: Homemade Cavatelli
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: about 2.2 lb (1 kg)
Ingredients: 2 ⅓ cup (395 g) fine durum wheat semolina, plus more for dusting; 3 egg yolks; 2 containers (300 g each) drained ricotta cheese (see note)

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Preparation 1 h 30 min
Chilling 30 min
Makes about 2.2 lb (1 kg)
Freezes Yes

Vegetarian
Nut-free

Ingredients

- 2 ⅓ cup (395 g) fine durum wheat semolina, plus more for dusting
- 3 egg yolks
- 2 containers (300 g each) drained ricotta cheese (see note)

Preparation

- In the bowl of a stand mixer fitted with the paddle attachment, combine the semolina, egg yolks and ricotta on low speed for 3 minutes or until the dough comes together and is very elastic.
- On a work surface, knead the dough until smooth, about 2 minutes. Cover in plastic wrap and refrigerate for 30 minutes.
- On a work surface, shape a small bit of dough at a time into a log about ½ inch (1 cm) in diameter. Coat with semolina. Cut the log into pieces about ½ inch (1 cm) long. Repeat with the remaining dough.
- Roll the cavatelli over a gnocchi board or the tines of a fork until rounded and grooved. Place the cavatelli on a baking sheet dusted with semolina. The cavatelli are now ready to be cooked.

Note from Ricardo

You can find drained ricotta, which comes in its own perforated plastic basket, giving it the perfect texture for this recipe, in some grocery stores. If not available, use 21 oz (600 g) regular ricotta and add ⅓ cup (55 g) of semolina to the dough.

Personal Note

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35.99 $

This set of 4 stainless steel measuring cups will measure ingredients with precision. Professional grade quality, these cups can be inserted into each other for easy storage.

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