Dan Kluger's homemade ricotta cavatelli is easy to make, delicious and a real crowd-pleaser—no wonder his daughters can't get enough of it. He recommends you make enough to freeze in a zip-top bag or deli container, and keep frozen until ready to use. Bring it out to perk up a weeknight: Serve it with a drizzle of olive oil and a side of roasted romanesco, or with your favorite sauce and cheese. —Food52
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Homemade Cavatelli Recipe
2 hours 30 minutes
eggs, lightly beaten
semolina flour, for tossing (or more, as needed)
Combine the ricotta, salt, and flour in a stand mixer fitted with a dough hook.
Make a well in the center of the ingredients, and add the lightly beaten eggs.
Turn on mixer and process until the dough comes together, about 5 minutes.
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.
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.
Toss cavatelli in semolina flour and freeze for an hour or two.
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.
Heat oven to 400°F. Spread florets on a roasting pan. Add a drizzle of olive oil. Sprinkle salt and pepper to season.
Pop into oven for 15-20 minutes until roasted (even a little burnt).