*  Exported from  MasterCook  *
 
                        Homemade 8-Finger Cavatelli
 
 Recipe By     : Chef Augie Arifi
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  lb            ricotta cheese -- strained
    1                    egg
           pinch         salt
           pinch         pepper
      1/2  lb            flour
 
 Method:
 Place ricotta and egg with salt and pepper in a large bowl.  With a fork, beat
 egg and cheese until well combined.  Place flour on a flat, smooth work
 surface
 (preferably wood).  Create a small well in middle of flour.  Pour cheese-egg
 mixture into well.
 
 Draw some of the flour over the well, mixing it in with a fork a little at a
 time until egg mixture is no longer runny.  Draw the sides of the mound
 together with your hands.  Work the mixture together with your fingers and
 palms until it is smooth and well intergrated.
 
 Continue to knead the dough by hand until it is smooth.  If dough seems too
 moist, just add a little more flour.  At this point, pull away small balls of
 dough about the size of a nickel.  Pull away about 10 at a time and cover
 remaining dough with plastic wrap.
 
 Place a dough ball in the palm of one hand and flatten with the other.  Roll
 out dough, moving hands in opposite directions until it is roughly 3-inches
 long and about 1/4-inch thick.  Place on a towel.  Repeat process with
 remainder of dough.  Be careful not to overlap the cavatelli.  Allow pasta to
 dry for at least 10 minutes.  Sprinkle with flour to keep individual pieces
 from sticking.
 
 Store in a cool, dry place until ready to use, up to 24 hours.  To freeze
 leftover pasta for future use, sprinkle liberally with flour, place in a
 plastic bag and seal.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Flour them and put on a cookie sheet to initially freeze, then sieve
 off excess flour before putting in a bag.
 
 IMPORTANT to cook in small batches.  They may be cooked frozen, when the float
 to the top cook a few seconds more then remove.