The recipe is called cavatelli and you probably heard about it or not. But this is actually one of the most easiest pasta to make, and it's so delicious.

1 3/4 pounds of all-purpose flour
2 pounds ricotta cheese
1 whole egg
1/4 cup chopped herbs of your choice

In your kitchen aid with the "paddle attachment" (if you don't have akitchen aid you can do it by hand), combine the cheese , herbs and the eggs and cream together. Then with the "hook" kitchen aid attachment :add flour little by little. Till you have it all combine. (Want to do this by hand? Check out the paragraph below "By Hand") Now it's not done, your next step is to take it out of the machine and place it on a DRY, FLOURED flat surface and begin to combine with your hands. Then, split the dough into two and form into balls. Cover each ball with plastic wrap, ziploc bag or in a bowl with a wet towel. Chill in your cooler for atleast an hour.

BY HAND: Pour the flour on a flat dry surface. Make a well(a whole)in the middle of the flour . Add the ricotta, egg and herbs. Mix the ricotta, egg and herbs with your hands. Then slowly add the flour around the mixture into the mixture. Keep doing this till all the dry flour is in the mixture. Mix the dough til combined, you don't want to over work it, or the cheese will melt from the heat in your hands. Remove the dough from the cooler, only the first half. Split the dough into eight equal pieces. Now roll it like play-dough :) You are trying to form long logs or bread sticks. You want them to be 1/2 inch thick. Take your knife and cut the logs into 3/4 inch pieces. Usuallycavatelli look like gnocchis with fork imprints. You can take each piece and roll fork imprints into each....if you wish.

TEST YOUR DOUGH: boil some salted water and add atleast 5pieces. Fresh pasta doesn't really take long to cook, remove the pasta after 3-4 minutes (or until tender and of course edible) and taste it.

Well when you are done rolling out all your dough and cutting into pieces, cook your first batch. (hey if you don't want to use all of it...freeze it) Lay on a flat sheet pan or cake pan, and freeze them til stiff, then transfer them to ziploc bags. Oh yeah, dough can change with temperature, when workin' with your dough, trying rolling with your fingers, instead of your palm where you hold more heat :) I have two favorite ways to eat cavettelli in such a simple way:

BLUE CHEESE SAUCE In a saute pan, pour 1 1/2 cup of heavy cream, let simmer. Add 1/2 cup of blue cheese and pepper. (some cheese tend to be salty, so i suggest you taste it first before adding your salt). Add your fresh raw pasta to the cream and slowly cook through :)

PARMESAN & BUTTER SAUCE Melt some butter in a heated pan til foamy (but not brown...try lowerin' your heat), add your cooked pasta and toss with parmesan cheese and season .'s that easy, i love it and hope that you will too, any questions...always ask :)


Freya said...

This sounds like a delicious kind of gnocchi! I love ricotta cheese! Thanks for sharing this yummy recipe!

Scott at Real Epicurean said...

I didn't hear about it. Sounds delicious, though - more like this, please!

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