Cavatelli

• 12 ounces (340 g) ricotta cheese, plus additional to keep the dough moist, as needed
• 225 grams

Place all the ingredients into the bowl of a stand mixer fitted with a paddle attachment and mix until just combined. (If the dough looks crumbly and dry, add a little more ricotta.) Take the dough out of the bowl and wrap tightly in plastic wrap. Let the dough rest at room temperature for a minimum of 8 hours, or refrigerate overnight.

When ready to make the pasta, remove the plastic w