Ok maybe I’m on a pasta making kick AND a bread making kick these days. But really is there anything better? Except cookies…that’s coming next.. I love cookies. I made my own ricotta cheese the other day just so I could make up some homemade ricotta cavatelli. It was good…I mean seriously good, and it doesn’t take long at all if you have a handy dandy BeeBo Cavatelli maker!!
I just followed the recipe that was included with my BeeBo. I did need to make a few minor adjustments ( I added 1 more egg and a tad of olive oil) but it turned out great. Just ask the hubs.
- 4 cups flour
- 1 egg slightly beaten
- 1 lb. ricotta cheese
- 1 teaspoon salt
- 1/4 cup of milk
Sift the flour into a large bowl. Make a well in the center and add the remaining ingredients into the well. Start to mix the flour into the ingredients with your hands a little at a time until you have everything mixed together. Remove the dough from the bowl and knead on floured board until smooth. Wrap dough in plastic wrap and let sit for about 30 minutes to rest. This will improve the texture of the dough making it easier to work with.
Once the dough has had a chance to rest for awhile, set up your BeeBo. Divide the dough into 4 sections, working with one piece at a time, covering the rest so they don’t dry out, roll the dough out to a thickness of about 3/8″ and cut into strips about 1/2 ” wide. Flour each strip and insert into BeeBo, turning handle clockwise to cut cavatelli. They are ready to cook right away or you can freeze them for another day.
Now wasn’t that easy? Ok maybe this isn’t a 30 minute meal but I tell ya, it is so worth the time and effort.
***!!!!! I should probably tell you all that I am Not getting anything at all to talk about the BeeBo. I wish I was but alas, they, I’m sure have never even heard of the hippie chicks!!