Homemade Cavatelli

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the semolina, egg yolks and ricotta on low speed for 3 minutes or until the dough comes together and is very elastic.
2. On a work surface, knead the dough until smooth, about 2 minutes. Cover in plastic wrap and refrigerate for 30 minutes.
3. On a work surface, shape a small bit of dough at a time into a log about ½ inch (1 cm) in diameter. Coat with semolina. Cut the log into pieces about ½ inch (1 cm) long. Repeat with the remaining dough.
4. Roll the cavatelli over a gnocchi board or the tines of a fork until rounded and grooved. Place the cavatelli on a baking sheet dusted with semolina. The cavatelli are now ready to be cooked.