Servings: 4
Ingredients
- 1 Cup Semolina Flour
- 1 Egg
- ½ Cup Ricotta Cheese
- ¼ Cup Water
- Canola oil for frying
Instructions
- Start with a clean work surface, and make a pile with 1 cup of Semolina Flour. Make a crater in the center of your pasta pile, and drop in 1 egg, and 1/4 cup of water.
- Next with a fork beat the egg/water mixture while slowly folding in the flour. When completely mixed, fold in the Ricotta cheese with a scraper. This should form a moldable ball of dough.
- Knead the ball of dough on a lightly floured work surface for 4-5 minutes to remove all the air from the dough. This will also increase the elasticity of your ricotta mixture.
- Set the ball of dough in a large bowl, cover, and let rest for 30 minutes.
- Next, take your homemade Cavatelli dough and cut it into 4 pieces. On a lightly floured surface roll each piece of dough into a dough rope about 10-12 mm in diameter. Next, use your scraper and cut the dough rope into pieces about 12mm in length. Keep dusting the dough with semolina flour to keep it dry while you shape the pasta.
- Roll each piece over your Gnocchi pasta board with the side of your thumb using gentle pressure (see video). If you don’t have a Gnocchi pasta board, simply roll the pasta over a wooden surface. Some chefs roll it over a fork, but I never had much luck with that. It may be helpful to dust your gnocchi pasta board with a little flour to keep the pasta dough from sticking.
- Heat the Canola oil (or any type of high smoke point oil) in a large frying pan to 325 degrees F. Use enough oil to completely cover the pasta. Fry until golden brown, this should only take about 5-7 minutes.
Video
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