Chef Augie Arifi recipe. Also called "Cavatelli"
- Place ricotta and egg with salt and pepper in a large bowl.
- With a fork, beat egg and cheese until well combined.
- Place flour on a flat, smooth work surface (preferably wood).
- Create a small well in middle of flour.
- Pour cheese-egg mixture into well.
- Draw some of the flour over the well, mixing it in with a fork a little at a time until egg mixture is no longer runny.
- Draw the sides of the mound together with your hands.
- Work the mixture together with your fingers and palms until it is smooth and well integrated.
- Continue to knead the dough by hand until it is smooth.
- If dough seems too moist, just add a little more flour.
- At this point, pull away small balls of dough about the size of a nickel.
- Pull away about 10 at a time and cover remaining dough with plastic wrap.
- Place a dough ball in the palm of one hand and flatten with the other.
- Roll out dough, moving hands in opposite directions until it is roughly 3-inches long and about ¼-inch thick.
- Place on a towel.
- Repeat process with remainder of dough.
- Be careful not to overlap the cavatelli.
- Allow pasta to dry for at least 10 minutes.
- Sprinkle with flour to keep individual pieces from sticking.
- Store in a cool, dry place until ready to use, up to 24 hours.
- To freeze leftover pasta for future use, sprinkle liberally with flour, place in a plastic bag and seal.
- Flour them and put on a cookie sheet to initially freeze, then sieve off excess flour before putting in a bag.
- Important to cook in small batches. They may be cooked frozen, when the float to the top cook a few seconds more then remove.