Aunt Jo’s Ricotta Cavatelli

Preparation info
  • Serves


    , makes about 3 pounds
    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

These cavatelli are special. They’re tender and delicate and worth the effort, because they’re homemade, and homemade tastes . . . well . . . homemade, and that’s always special.


  • 4 cups unbleached all-purpose flour, plus additional for rolling the dough
  • ½ teaspoon baking powder
  • ½


  1. Measure the flour, baking powder, and salt onto a large wooden board or onto your counter. Make a well into the center, then measure the ricotta, egg, and milk into the well. Using your hands, start mixing the ingredients together, scooping and squeezing until the ingredients begin to come together into a dough. Knead the dough for about 10 minutes, until it is smooth an