Mound the flour on a wooden table or cutting board; make a well with your fingers. Add the ricotta, eggs
, salt and nutmeg to the well. Using your hands, gradually work the wet ingredients into the dry ingredients until combined. Knead
the dough until smooth, 8 to 10 minutes. Transfer the dough to a lightly floured work surface; let the dough rest 1 hour.
Using a pasta machine
or on a floured surface with a rolling pin
, roll pasta dough to 1/16-inch thickness. Cut the pasta sheet lengthwise into 1-inch strips; roll each into a 1/2-inch thick rope. Cut the rope into 1 1/2-inch lengths. With your index, middle and ring fingers, press into the dough
and pull your fingers toward you (the dough should curl up and become a shell shape). Transfer the formed cavatelli in a single layer to a baking sheet dusted with flour. (If desired, the baking sheet with the pasta can be frozen at this point for future use.)
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.