In a large bowl, combine flour, salt and espresso and mix well. Make a small well in the center and add ricotta, egg and milk
and start to mix all the ingredients together. Once combined, take dough
mixture and begin kneading it on a lightly floured surface for about 10 minutes until firm and smooth. Wrap in plastic wrap
and refrigerate for 20 minutes. Wrap dough in moist towel and let rest in a warm location for 10 minutes. Roll dough through a pasta machine
starting at the largest setting and slowly working to the number 4 setting. Take the sheet of dough and cut into strips about 1/2-inches wide by 10 inches long, then pass through cavatelli machine. Place the pasta on sheet tray and freeze until ready to use.
Yield: about 2 pounds of dough