Cavatelli Ricotta Dough Recipe

I really like making this one by feel, but I'll share a recipe for everyone who would like it, but you have to promise to like and subscribe please :)
#ricotta #cavatelli #pastarecipe #pastadough #pastalover #topchef
Ingredients:
2 cups all-purpose flour
1 cup ricotta cheese
1 large egg
1/2 teaspoon salt
Instructions:
Combine Ingredients: In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center of the flour mixture.
Add Ricotta and Egg: Add the ricotta cheese and egg into the well you created in the flour mixture.
Mix: Using a fork or your hands, gradually incorporate the flour into the ricotta and egg mixture until a dough forms.
Knead: Once the dough starts to come together, transfer it onto a floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough feels too sticky, you can add a little more flour as needed.
Rest: Once kneaded, shape the dough into a ball and wrap it in plastic wrap. Let it rest at room temperature for about 30 minutes. This allows the gluten to relax, making the dough easier to work with.
Form Cavatelli: After the dough has rested, divide it into smaller sections. Roll each section into a long rope about 1/2 inch in diameter. Cut the rope into small pieces, about 1/2 inch each.
Shape: Using a gnocchi board or the back of a fork, gently roll each piece of dough along the grooves to create ridges on one side and an indentation on the other. This helps the sauce cling to the cavatelli.
Dry: As you shape each cavatelli, transfer them to a lightly floured baking sheet or tray. Let them air dry for about 15-20 minutes before cooking. This helps prevent them from sticking together.
Cook: Bring a large pot of salted water to a boil. Carefully add the cavatelli to the boiling water and cook until they float to the surface, about 2-3 minutes. Make sure not to overcrowd the pot; cook them in batches if necessary.
Serve: Once cooked, drain the cavatelli and toss them with your favorite sauce. Enjoy your homemade ricotta cavatelli!
Note: You can also freeze the shaped cavatelli on a baking sheet until firm, then transfer them to a freezer bag for longer storage. Cook from frozen, adding a couple of extra minutes to the cooking time.