500gm Ricotta, 500gm Flour, 1 teaspoon salt, 1 egg, 1/4 cup water. Mix the ricotta and beaten egg. Add flour and salt and mix, then start adding water until you can get the dough to form a ball, but still fairly dry. Cover with plastic and let sit for about 30 minutes. Take a piece of the dough, roll into a strip about 1cm thick and cut into pieces about 2.5cm long. A 2nd person should be taking these pieces and shaping them on the gnocchi roller, placing the cavatelli on a platter covered with wax paper and dusted with semolina. The person cutting the pieces should, from time to time, pause and criticise the shape and appearance of the cavatelli produced by the 2nd person. Freeze the cavatelli before cooking, overnight is best.
by WoodChuck29