Directions:
- Measure 3 cups flour into a large bowl; make a well in center. Add ricotta and kosher salt. Knead to form a firm dough, adding more flour as needed to keep dough from sticking. Gather dough into a ball, and turn it out onto a clean work surface; knead 5 to 8 minutes or until smooth and no longer sticky. Let stand, covered, about 30 minutes.
- Tear off golf ball-size pieces of dough; roll into 1/2-inch logs. Dust logs generously with flour. Insert into cavatelli maker, and turn handle slowly but steadily. If dough sticks, sprinkle more flour onto dough; knead back into a ball, reform the log, and pass through machine again.
- Lay pasta on trays or baking sheets that have been sprinkled lightly with cornmeal to prevent sticking. Cook in boiling salted water 5 to 8 minutes.
- (You can freeze in zip-top bags or refrigerate until ready to use. Frozen cavatelli should be cooked without thawing.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1869.33 Kcal (7827 kJ) | ||
| Calories from fat | 78.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.69g | 13% | |
|---|---|---|---|
| Cholesterol | 14.46mg | 5% | |
| Sodium | 2153.81mg | 90% | |
| Potassium | 564.77mg | 12% | |
| Total Carbs | 380.85g | 127% | |
| Dietary Fiber | 15g | 60% | |
| Protein | 53.12g | 106% | |
| Iron | 5mg | 28% | |
| Calcium | 133.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 350.54 Kcal (1468 kJ) | ||
| Calories from fat | 14.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 13% | |
|---|---|---|---|
| Cholesterol | 2.71mg | 5% | |
| Sodium | 403.89mg | 90% | |
| Potassium | 105.91mg | 12% | |
| Total Carbs | 71.42g | 127% | |
| Dietary Fiber | 2.81g | 60% | |
| Protein | 9.96g | 106% | |
| Iron | 0.9mg | 28% | |
| Calcium | 25.1mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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