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1
Place ricotta and egg with salt and pepper in a large bowl.
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2
With a fork, beat egg and cheese until well combined.
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3
Place flour on a flat, smooth work surface (preferably wood).
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4
Create a small well in middle of flour.
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5
Pour cheese-egg mixture into well.
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6
Draw some of the flour over the well, mixing it in with a fork a little at a time until egg mixture is no longer runny.
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7
Draw the sides of the mound together with your hands.
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8
Work the mixture together with your fingers and palms until it is smooth and well intergrated.
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9
Continue to knead the dough by hand until it is smooth.
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10
If dough seems too moist, just add a little more flour.
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11
At this point, pull away small balls of dough about the size of a nickel.
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12
Pull away about 10 at a time and cover remaining dough with plastic wrap.
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13
Place a dough ball in the palm of one hand and flatten with the other.
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14
Roll out dough, moving hands in opposite directions until it is roughly 3-inches long and about 1/4 inch thick.
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15
Place on a towel.
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16
Repeat process with remainder of dough.
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17
Be careful not to overlap the cavatelli.
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18
Allow pasta to dry for at least 10 minutes.
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19
Sprinkle with flour to keep individual pieces from sticking.
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20
Store in a cool, dry place until ready to use, up to 24 hours.
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21
To freeze leftover pasta for future use, sprinkle liberally with flour, place in a plastic bag and seal.
