Cavatelli

1. 1

   In a large bowl, mix 3 3/4 cups all purpose flour, the semolina and salt together. Add the egg, ricotta, and water and work the mixture with hands until it forms and ball. If the dough seems too soft, add a little more unbleached flour, if the dough is too stiff, add a little more water. Knead the dough on a well-floured surface until smooth, about 10 minutes. Cover the dough with a bowl and let rest 10 minutes.

2. 2

   Break off small pieces the size of a marble and form into small ovals. Run each piece over the tines of a fork to create parallel ridges. Place the cavatelli on a floured cloth to dry for 30 minutes to 2 hours before cooking.

3. 3

   In a large pot of boiling water, cool the cavatelli until they bob to the surface, about 4 minutes. Drain and top with a tomato or cream sauce.

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