Instructions

1. MIx the flours and place on a clean work surface. Make a well in the center of the flour.
2. Mix the eggs and the ricotta together.
3. Place the eggs and ricotta into the well and begin mixing the flour into the center, adding just enough water to pull it all together. For this amount of flour you will probably need about 2 cups of water. But it all depends on the humidity and temperature, as well as your flour. The dough will be very stiff. Keep kneading it until it is smooth and elastic.
4. Let the dough rest, covered with plastic wrap, for about a half hour.
5. When the dough is ready, pull bits off and shape it into a rope, about a half inch in diameter. Run the dough through the cavatelli maker, spreading the formed cavatelli out on a clean, floured dish towel.
6. To cook, bring a large pot of salted water to boil. Add cavatelli and cook till done. Start checking them after 5 minutes, since they may cook fast.
7. To serve, toss with Sage Pesto. (See recipe below)