Fresh Ricotta Cavatelli

Fresh Ricotta Cavatelli .

For 4 Person(s)

Pour the semolina onto a clean work surface and make a well in the center. Add the ricotta and salt. Begin to mix with your fingers, trying your best to keep the crumbs in the middle.
Once the mixture resembles crumbs, add the water and keep kneading.
The dough will be crumbly at first but will begin to come together after 5-7 minutes of kneading.
Once you have obtained a uniform ball of dough and the dough no longer sticks to your hands, keep kneading with the heels of your hands for an additional 7-10 minutes, until the dough is smooth and soft but firm enough to hold an indentation. The end result should feel somewhat like playdo- damp to the touch but not sticky. If the dough feels too wet, dust it and your work surface with extra semolina. If the dough feels too dry, add a teaspoon of water at a time and knead it through.
Cut off a small piece of dough and roll one piece at a time into a 1/2 inch thick rope. While rolling keep your fingers together and spread them apart to lengthen the rope.
Cut off 1/4 inch pieces from the rope. With a serrated edge knife, like the Nonna Knife, press down on the piece of dough with your left index finger on the top. Drag the piece of dough towards you while applying moderate pressure.
You may cook them fresh or freeze them.

Place the Cavatelli on a baking sheet and freeze for 20 minutes. Transfer them to a plastic bag and freeze for 2-3 months.
To cook the Cavatelli from frozen just drop them into the boiling water right from the freezer.