2 cups of all purpose flour
1/2 pound ricotta cheese
1 large egg, lightly
Some of you may recall a scene from the Godfather
III when Vincent is hiding out in a kitchen in Little Italy and his cousin
Maria comes to find him. He is showing her how to roll cavatelli with
his fingers and they are making it together. It is a very affectionate
scene. When people who don't know what cavatelli is and ask me to
describe it, I tell them it is basically pasta the size of a corner flat,
then rolled in from both ends. Store-bought cavatelli looks much different
then homemade cavatelli, that being bought from the store is obviously more
uniform, and has ridges, where as the homemade cavatelli is not, and often
does not have ridges unless you roll it over the ridges of a fork.
Put 2 cups of the flour into a large ceramic or
glass bowl. Make a spot for the egg in the flour, and add the
ricotta and egg. Work the mixture together well. Lightly flour
a surface and knead the dough until it is smooth. Let the dough rest
at room temperature, covered with an inverted bowl or plastic wrap for a
Form the dough into a round and cut into quarters.
Working with one quarter at a time (cover the remaining dough with an inverted
bowl to keep the dough from drying out), on a lightly floured surface, roll
the dough into a rope 1/4 inch in diameter. With a knife, cut the rope into
1/2-inch pieces. With your index and third fingers held together, gently
press down on each piece, beginning at the top and moving down toward the
bottom, dragging your fingers toward you and causing the pasta to roll over
on itself. Transfer the formed pasta to a lightly floured jelly-roll pan
and let dry at room temperature for at least 30 minutes.
Bring a saucepan of salted water to a boil, and
add the pasta. Cook until the cavatelli are al dente, 6 to 8 minutes. They're
done when they float up to the top. Drain and toss the desired quantity with
your favorite sauce. Freeze leftovers.