Double the Pleasure, Double the Fun! Cavatelli for Dinner and a Cavatelli Lunch Frittata

3 1/2 Cups flour (I used 2 cups White Lily and 1 1/2 cups King Arthur)

1-2 eggs ( I used 1 extra large today- I've learned through practice what the dough should feel like)

1 lb. ricotta cheese- not low fat (I measured this today- it was about 2 cups)

salt- about a teaspoon

a scant half cup (maybe a third) of heavy cream (some use milk and that's fine. My Nonna always used the cream from the top of her fresh milk, so I use cream)

The dough can be mixed by hand as you would a pasta dough. Make a well in the flour and work in the liquid ingredients. I had some health issues a while back and simplified the way I do some things to avoid standing for long periods- so I now mix the dough in my food processor. I put the ricotta, eggs, salt , and cream in the processor and pulse to combine. Add the flour and pulse till it forms a ball. Turn onto a lightly floured board, knead lightly to form a smooth ball, and cover with plastic wrap and an overturned bowl. Allow to sit for about 20 minutes.

Divide dough in half and place one half on a lightly floured board- keep the other half covered. Roll the dough out into a rectangle a little less than 1/2 an inch thick. Cut into strips about 1/2 to 3/4 of an inch wide. Put a plate under the cavatelli machine. Flour strips well, and pass each through the wooden rollers, turning the crank clockwise with the other hand. The cavatelli will drop onto the plate as they are cut. Place them  on a lightly floured baking sheet ( I separate the layers with waxed paper), cover with plastic wrap,  and refrigerate until ready to cook. Cook cavatelli in large pot of boiling well salted water. Cavatelli will rise to the surface when cooked- about 3-5 minutes. Drain and top with your sauce of choice. Or make a frittata! :)

 Tutti a Tavola!!

As Always,

Buon Cibo, Buon Amici,