Sift the flour into a bowl large enough to hold all the ingredients.

Mix the egg and ricotta together with the salt.

Using your hand or stand mixer combine the wet ingredients with the flour and need for 10 minutes.

You should have a very soft and velvety feeling dough. It will be just on the other side of sticky. It shouldn't stick to your fingers but it is more wet than normal pasta dough.

Run the pasta through the cavatelli maker, flour well to stop the cavatelli from sticking together. See Image. If you are making by hand see the video below about how to shape them.

Spread them in a single layer on a tray lined with baking paper. At this point I just throw the whole tray into the freezer.

I take them out when frozen and bag them up in a plastic bag, suck out the air and store.

Cook the cavatelli from frozen in plenty of boiling salted water. Begin checking for doneness after about 3 minutes after the water comes up to a boil.