Chef Stefano’s Cavatelli dough
Make your own cavatelli pasta at home with Chef Stefano's foolproof recipe.
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Ingredients
350 grams
Semolina Rimacinata (flour)
300 grams
Ricotta Italiana (dense whole milk)
1
whole Large Egg
Instructions
- Mix really well, I use a KitchenAid with a paddle attachment.
- Cover tightly with cling film, or better yet sous vide for 30 minutes or refrigerate overnight.