Dump flour onto work surface and make a well in the center. Add your strained ricotta, eggs and a fat pinch of salt.

Use a fork or your hands to gradually mix the flour into the wet ingredients until a dough starts to form. Knead for about 5 minutes, until the dough is smooth and well combined.

Wrap the dough in plastic wrap or cover with an inverted bowl. Let it rest at room temperature for at least 20 minutes.

Roll dough out to 1/2" thick and slice into long strips. Cut each stripe into smaller portions, aim for about 1/4 - 1/2". Bigger chunks, bigger cavatelli. Totally your choice here.

To create a ridges texture, drag each piece of dough over a wooden cavatelli (or gnocchi) board to shape each individual cavatello. (If you don't have a ridged board, you can roll them over the prongs on a fork). Repeat for the remaining dough.

Cook your cavatelli in salted boiling water until they float and are tender—should only take a few minutes.

Or, freeze them on a floured baking sheet until solid, then transfer to a bag for longer storage.