Cavatelli Pasta Dough

METHOD 

1. Combine eggs with ricotta, puree mix.
2. In a small mixer add all dry ingredients. With dough hook on low slowly stream in egg and ricotta mixture. Mix until a firm ball is formed. Add flour or water as needed. For green dough, blanch arugula and puree in with the egg and ricotta mixture.
3. Remove from mixer, work dough on surface until smooth. Wrap tightly and let sit overnight.

ASSEMBLING 

1. Remove dough and slice into even pieces. 
2. Roll each piece into long snakes and rest on a floured surface. 
3. Refrigerate again for 20 minutes. 
4. Remove dough and cut snakes into approximately 2 g pieces. 
5. Dust with semolina.  
6. sing a gnocchi paddle, roll each piece to form. 

COOKING TIPS 

Once rolled out scraps cannot be used again.

Dough can hold for 3 days.