Ricotta Cavatelli

 This is a recipe from Michael Symon. It is fun to make,and is ideal for having your children help out in the kitchen. With just a few simple ingredients,you have a delicious dinner, with plenty leftover to freeze for another night.

Ingredients:
3 c. flour
3 eggs
16 oz. ricotta
salt

-Pour the flour into a bowl and make a well in the center.

-Add eggs into the well.

-Mix gently, then add the ricotta and salt.

-Mix well until all ingredients are combined.

-Place on a lightly floured surface and knead a few times to develop gluten. this can also be done with
 a stand mixer and a dough hook.

-Form into a ball or disk, and wrap in plastic wrap.

-Let rest in the refrigerator for at least an hour or up to 3 days.
-Remove from the refrigerator and place on a lightly floured surface.
-Cut into strips, then cut into small pieces,about 1 inch in size(no right or wrong size here).

-Using your index finger, roll off of the tines of a fork to make the indentations(they catch all the sauce)!
  You can also use the tool made for making gnocchi and pasta shown here.

-Place all the pasta on a baking sheet lines with parchment.

-Boil water ,then add the amount of pasta you need.When they float to the top, they are ready.

Add the pasta to a saute pan with your favorite sauce. Cook a few minutes more,
-Add some freshly grated parmesan and enjoy!

*** To freeze any extra uncooked pasta, lay out on baking sheets and freeze. Once frozen, you can place in a freezer bag or container and keep frozen until needed.