Homemade 8-Finger Cavatelli
Homemade ricotta cavatelli pasta with just flour, ricotta, and egg. Hand-rolled into small finger shapes that hold sauce beautifully. Freezes well for future meals.
YIELD
1 batchPREP
1 hrsCOOK
0 minREADY
1 daysCavatelli is one of the most forgiving pasta shapes to make by hand. No pasta machine needed, no special tools. You roll small balls of dough between your palms into short, finger-length pieces that curl slightly at the edges, creating grooves that catch and hold sauce.
The dough is ricotta-based rather than the typical egg-and-flour pasta, which gives these a softer, more pillowy texture. Strain the ricotta first to remove excess moisture; too-wet ricotta makes a sticky dough that won’t hold its shape. If it still feels tacky after mixing, add flour a little at a time until the dough is smooth and workable.
The well method for mixing works better here than dumping everything into a bowl. Drawing flour into the wet center gradually lets you control the hydration and avoid either a crumbly or gluey mess.
Pro Tips
- Keep the unused dough covered with plastic wrap while you work. Ricotta dough dries out quickly and cracks if left exposed.
- Roll each piece to about ¼ inch thick and 3 inches long. Consistent sizing means they’ll all cook at the same rate.
- Dry the cavatelli on a towel for at least 10 minutes before cooking. This firms up the surface so they don’t fall apart in boiling water.
- Dust generously with flour before freezing. They’ll keep for months in a sealed bag without clumping.
Variations
- Toss cooked cavatelli with browned butter and sage for a simple, classic Italian sauce.
- Mix a handful of finely chopped fresh herbs into the dough for a green-flecked pasta.
- Serve with a chunky tomato sauce or a hearty meat ragu that fills the grooves.
Ingredients
Directions
Place ricotta and egg with salt and pepper in a large bowl. With a fork, beat egg and cheese until well combined.
Place flour on a flat, smooth work surface (preferably wood). Create a small well in middle of flour. Pour cheese-egg mixture into well.
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. Draw the sides of the mound together with your hands.
Work the mixture together with your fingers and palms until it is smooth and well intergrated.
Continue to knead the dough by hand until it is smooth. If dough seems too moist, just add a little more flour. At this point, pull away small balls of dough about the size of a nickel.
Pull away about 10 at a time and cover remaining dough with plastic wrap. Place a dough ball in the palm of one hand and flatten with the other.
Roll out dough, moving hands in opposite directions until it is roughly 3-inches long and about ¼ inch thick. Place on a towel. Repeat process with remainder of dough.
Be careful not to overlap the cavatelli. Allow pasta to dry for at least 10 minutes. Sprinkle with flour to keep individual pieces from sticking. Store in a cool, dry place until ready to use, up to 24 hours.
To freeze leftover pasta for future use, sprinkle liberally with flour, place in a plastic bag and seal.
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