The thought of that may send you running for the hills, you probably conjure up all sorts of images of this elaborate recipe for dough, but you would be surprised at just how easy making your own pasta at home, really is.
If you're not a big fan of the ricotta cheese texture then these may be a little weird for you. I love Ricotta.
They are a little labor intensive, mainly because of the rolling, cutting, shaping etc, but it's an otherwise easy recipe to throw together.
The recipe comes from the blog Cooking and Eating From Away.
Handmade Ricotta Cavatelli
- 3 cups all purpose flour
- 1 lb ricotta
- 2 eggs, lightly beaten
1. In a bowl, measure 2 1/2 cups flour. Make a well and add the cheese and eggs.
Work into a dough, then turn out on a floured work surface. Add more flour if necessary to achieve a soft but not sticky dough.
2. Knead until smooth, then cover and let rest for 30 minutes.
3. Divide the dough into four sections. Keep covered the dough you’re not working with.
4. Roll each quarter into a rope 1/4 inch in diameter.
5. Cut into 1/2 inch pieces.
6. Use your index and middle finger to press the pasta then pull it back so that it rolls to create an open tube.
7. Dry the pasta on a lightly floured baking sheet, about 30 minutes.
8. Cook in salted, boiling water for 6-8 minutes, until they float.
Serve with your favorite spaghetti sauce. I made homemade sauce with pepperoni :)