Adding ricotta to the cavatelli dough brings a creamy delicate texture, adds a little moisture and makes a dough that is super easy to work with. Drain the ricotta before adding to the dough so as ...

Italian chef Francesco Mazzei, working alongside Grana Padano, has pulled together a simple recipe for cavatelli – small pasta shells made from semolina dough, they look like little hotdog buns ...

This pasta is typical of Sicily. It has no egg in it so is a very simple dough to make, but you need to have a cavatelli board and a bit of practice. Ready-made cavatelli is available at Sabato.

If you like baked pasta, then you will love my recipe for rigatoni al forno and ... Continue to add water until you get the consistency of a dough you can roll. Cut a small piece of dough from ...

Feed it long strips of dough, and you’ll be able to crank out cavatelli just as well as you could make them by hand, only a whole lot faster. Often a family heirloom, BeeBos were discontinued in ...

For the cavatelli, bring all the ingredients together in a large bowl or food processor and to form a dough. Allow the dough to rest for at least an hour in the fridge before shaping the pasta.