Mason G’s Cavatelli (aka Gavvis or Gavadill), modified from my Great Grandma
3-1/2 cups unbleached flour Homogeneous mixture
2 cups whole milk ricotta Homogeneous mixture
1 egg Heterogeneous mixture
1/4 cup milk Homogeneous mixture
1 tsp. salt Pure substance NaCI
Mix 2 cups ricotta, 1 egg, 1/4 milk, 1 tsp salt......add flour - mix.- - until a dough forms...keep kneading until smooth dough...refrigerate for a 2-3 hours...then take a board and flour....cut a slice of the dough (about 1/2 inch) and then cut strips of that piece..(use the flour as needed)...then take each strip and roll it...then cut it in small pieces...then with your two fingers roll the dough - spread on a pan with wax paper and freeze (unless you will eat them right away)....when they are frozen, place in plastic bag...when ready boil water and cook, serve with tomato sauce..
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My great Grandma was messing around with the cavatellis and she created Gavadills. First you will Wash your hands before the mixing process Pure substance H2O
Next you need a teaspoon of salt (pure substance). Then 3 half cups of unbleached flour (homogeneous). Next you will need 2 cups of whole milk ricotta(Homogeneous). Then you will need 1 egg (Heterogeneous). Finally you will need ¼ cup of milk(homogeneous). Then you will need to mix all of the ingredients together (Physical) Then you will let it rise for about 2 to 3 hours when it is done you have to roll the dough and make little pieces of pasta with your finger (Physical). After that you will need to put it in boiling water and let it cook until you think it is ready it should get a little harder.(chemical) Next you smell the cooked pasta.(chemical) Finally that you need to put the sauce on and it is ready to eat(Physical)
Submitted by: "Mason G"