A variant on cavatelli, ‘little hollows’, from southern Italy. Dish created by Gideon Landman at Baduzzi. Serve with Slow-Cooked Free-Range Pork Shoulder recipe.
Mix flour and salt together. Add ricotta and mix to form a dough. Work the dough on a floured surface until nice and smooth. If dough is too dry, add 2 Tbsp of milk or water. Rest in a covered bowl at room temperature for 30 mins.
Shape the dough into a circle and cut into quarters, roll each quarter into a rope shape roughly 1cm in diameter. Cut the dough with a knife into 2cm pieces.
With your index and third finger held together gently press down on each piece, beginning at the top and moving down towards the bottom, dragging your fingers toward you and causing the pasta to roll over on itself.
Transfer the pasta onto a lightly floured tray, let it dry out at room temperature then place in fridge until needed.
Get a pot of salted water to the boil, cook cavatelli until al dente for approx. 6-8 mins. They are done when they float at the top.
250g Il Casaro ricotta
260g strong flour