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1
Combine the ricotta, salt, and flour in a stand mixer fitted with a dough hook.
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2
Make a well in the center of the ingredients, and add the lightly beaten eggs.
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3
Turn on mixer and process until the dough comes together, about 5 minutes.
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4
Remove dough from mixer bowl, and knead on a surface lightly dusted with flour until dough is elastic (springing back when you touch it). Tightly wrap in plastic and allow to rest at room temperature for 30 minutes.
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5
Once rested, cut into 1-inch pieces. Using a rolling pin then your hands, form ropes 1/2-inch thick and pass through a cavatelli maker.
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6
Toss cavatelli in semolina flour and freeze for an hour or two.
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7
Remove from freezer and dust off the semolina flour. Bring a saucepan of salted water to a boil and add the pasta. Cook until the cavatelli are al dente-they're done when they float up to the top. Drain and toss with your favorite sauce. Or serve with roasted romanesco (below) on the side.
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8
Heat oven to 400u00b0F. Spread florets on a roasting pan. Add a drizzle of olive oil. Sprinkle salt and pepper to season.
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9
Pop into oven for 15-20 minutes until roasted (even a little burnt).
