cavatelli pasta

• 16 oz. ricotta
• 2 eggs
• 1 pinch salt
• 3 cups flour

mix altogether with 2 1/2 cups of flour until you have a soft but not sticky dough. (use the rest of the flour if its not sticky). form into 1/4 inch thick logs, and divide into 1 inch sticks. form cavatelli from the sticks. freeze, or boil until they float (a few minutes).