2-Ingredient Ricotta Cheese and Flour Pasta for Orecchiette & Cavatelli

Buongiorno! Southern regions of Italy 🇮🇹 like Puglia, Campania, and Molise make pasta using only 2 ingredients, semolina flour and water. However, semolina flour and ricotta cheese are common ingredients in two very common pasta shapes, the orecchiette meaning “little ears” 👂(as they are in the shape of small ears) and cavatelli meaning “little hollows” resembling the shape of small hot dog buns 🌭. No special tools required!! Let’s check them out!

Orecchiette & Cavatelli Ingredients

In this recipe, there are only two ingredients, hard durum semolina wheat flour and ricotta cheese. That’s it. This recipe makes a total of a half of a pound of pasta which generally feeds two people, but you can make as much as you want. The simple ratio is to measure 100 grams of semolina flour and 134 grams of ricotta cheese per person. With this ratio, you can make one serving or many servings.

A Little About Hard Durum Semolina Wheat

Durum wheat flour is the traditional wheat used in Italy 🇮🇹 for making pastas and couscous. It is a hard, high protein, rather high gluten, coarse wheat flour. Durum wheat, when ground into flour, is then called semolina and resembles in both texture and color to cornmeal; however, it is wheat and not corn. Durum wheat has a slightly different genetic make-up than regular flour as it lacks the D genome in the DNA allowing it to stretch more easily. Thus, semolina flour is not ideal for making bread as it doesn’t have the elasticity needed.

A Little About Ricotta Cheese

Ricotta’s Origins & Description

Ricotta cheese is a soft white, creamy Italian 🇮🇹 cheese that first made in Sicily. It is thought to have originated during the Bronze Age (3300 BC – 1200 BC). In Italy, it is a fresh “cheese” made from sheep, cow, goat, or water buffalo milk cheese (often mozzarella). In the United States, ricotta is made primarily from cow’s milk cheese. It differs from other cheeses, like farmer’s cheese, since it’s made from whey instead of milk. Many countries have their own version of ricotta like requesón in Spain and Mexico, recuite in France, rigouta in Tunisia, mascarpa in Switzerland, urda in the Balkans, and anthotyros in Greece for example.

Ricotta Meaning & How it’s Made

The word “ricotta” derived from the Italian 🇮🇹 verb “ricuocere” which means “recook”. The name actually describes how ricotta is made. In fact, it’s technically not cheese; it’s the creamy curd or whey that’s left over from cheese making. This remaining whey is cooked (again) to solidify (coagulate) the albumin (the cheese protein) turning it into the creamy white “cheese” we call “ricotta”. As you may have inferred, ricotta is a by-product that dairy farmers did not want to waste. Talk about sustainability! When it originated, this by-product provided sustenance for the lower class. Now it’s a beloved “cheese” used in so many sweet and savory dishes like pastas (lasagna), pizzas, cakes, and cannolis. Yum! 😋

Make the Orecchiette & Cavatelli Pasta Dough

The pasta dough is the same for both pasta shapes. On a work surface or in a large bowl, measure out 200 grams (1⅔ cups) of durum wheat semolina flour. Make a well in the center of the flour to hold the cheese. Stir the ricotta cheese to ensure any liquid that might sit on top is mixed with the solids. Measure out 267 grams (1 cup plus 1 tablespoon) of ricotta cheese. Scoop the ricotta in the well of the flour and begin mixing the two together. If using your hands, fold the flour into the cheese until all the flour is mixed into the cheese and a shaggy dough has formed. The dough will feel grainy, but as you knead, it will become smooth like regular bread dough.

Knead the Orecchiette & Cavatelli Pasta Dough & Rest

Begin kneading the shaggy mass like you would bread dough. Knead for about 10 minutes until the dough reaches a tacky smooth ball. If the dough is either too wet or too dry, add 1 tablespoon of flour (regular or semolina) or water (or ricotta cheese) until the dough is no longer too wet or dry. After 10 minutes of kneading, cover the dough with a towel or plastic wrap and let it rest for 20 minutes.

Prepare Baking Sheet

A baking sheet provides a moveable surface on which to place the shaped pasta to prevent it from sticking. Line a baking sheet with parchment paper. Using parchment paper makes it easy to lift the pasta to place in a pot for cooking or a bag for storing. Dust the paper with semolina or other flour to prevent the shaped noodles from sticking together or on the surface.

Shape & Divide Pasta Dough

Lightly flour the work surface under the dough. I use regular all-purpose flour. At this point, you can roll out the dough to the shape you want for making different pasta shapes. Begin by shaping the dough into a disk. Divide the dough disk into quarters. Place three of the four dough pieces on a plate, cover, and set aside. Leave the remaining one on the work surface.

Orecchiette & Cavatelli are Mostly Similar

As you read the separate directions below for making orecchiette and cavatelli, you’ll notice many similarities. The main difference is that the orecchiette dough shapes are in squares while the cavatelli dough shapes are in rectangles, but you form them in very much the same way. You use a thumb to form the ear (also known as scoop or dimple) in the orecchiette (square) dough while using two fingers to form the wider scoop or dimple to resemble a hot dog bun in the cavatelli (rectangle) dough.

How to Make Orecchiette (Little Ears) Pasta

What is Orecchiette Pasta?

Orecchiette is a thick and chewy pasta shaped to look like little ears (concave rounds). The word “orecchiette” surprisingly comes from the Italian noun “orecchio” meaning “ear”. The origins are mostly unknown. However, there are accounts of this shape made during ancient Rome and for the many counts of Anjou in the Provence region of France. Ultimately, it was perfected in Puglia, Italy by the 13th century. Thus, today orecchiette is associated with and commonly made in Puglia (Apulia), Italy.

Shape the Orecchiette

Bowl of Flour

Place a medium-sized bowl near the work surface. Add 1-2 tablespoons of regular (all-purpose) flour to the bowl. This step is optional, but I find it super helpful in preventing the individual pasta shapes from sticking to each other or the thumb during shaping.

Roll Dough Pieces into Ropes

Remove any remaining flour from the work surface so it is just the surface. A lack of flour creates friction making it easier to roll the dough into ropes. Roll one dough piece on the work surface into a rope that’s a half inch thick.

TIP: If the rope becomes too long for the surface on which you’re rolling, cut the rope in half. Set one half aside and continue rolling the other until the appropriate diameter is met. Cut the rope again if necessary.

Cut the Ropes into Small Squares

Use a knife or bench scraper to cut the rope into ½-inch pieces. Each small piece should be a ½-inch square. Since this is homemade pasta, rustic is good. Don’t worry if the squares aren’t perfect. 😉

Form the Ear

Place a square dough piece either in the palm of your secondary hand or on the work surface. Using the thumb on your dominate hand, press down in the center and roll gently toward you flattening out the dough and curling it over your thumb to resemble a small ear-like shape. If you need a more substantial curl, lift the flattened piece from your palm or work surface and curl it over your thumb to form the ear-like shape.

TIPS: If you need a more substantial curl, lift the flattened piece from your palm or work surface and curl it over your thumb to form the ear-like shape. If the ears are sticking to your thumb, hand, or work surface as you shape them, toss the dough squares in a little flour before shaping them. Use your index finger on the same hand to flick off the shaped orecchiette.

Toss Ears in Flour & Place on Baking Sheet

Toss the orecchiette in the bowl with flour to help dry them out and prevent them from sticking. Continue making the ear shapes. Once you have a few ears in the floured bowl, lift a handful out of the flour (or use a sieve). Shake off excess flour and place the ears uncovered on the floured baking sheet. Repeat with the remaining dough making as many ears as desired.

How to Serve Orecchiette Pasta…

Once cooked, you can serve orecchiette with any preferred pasta sauce. The traditional sauce for these little ears is a ragu. Ragu is typically made with meat, vegetables, and sometimes tomatoes or another sauce with vegetables like broccoli or mini meatballs. Select a sauce that works for you.

How to Make Cavatelli (Mini Hot Dog Buns) Pasta

What is Cavatelli Pasta?

Cavatelli is also a thick and chewy pasta, but it is shaped to look like little hot dog buns (concave rectangles). The word “cavatelli” likely comes from the verb “incavare” meaning “hollow out”. The origins are also mostly unknown. However, there are accounts of this shape made in Molise, Italy during the 13th century and thought to have been enjoyed by Frederick II, Holy Roman Emperor. It was considered a peasant dish as it can be made simply with just flour and water. Today, it is commonly eaten in Molise and Puglia.

Shape the Cavatelli

Bowl of Flour

As with the orecchiette, place a medium-sized bowl near the work surface. Add 1-2 tablespoons of regular (all-purpose) flour to the bowl. Again, this step is optional, but I find it super helpful in preventing the individual pasta shapes from sticking to each other or the thumb during shaping.

Roll Dough Pieces into Ropes

Like with the orecchiette, remove any remaining flour from the work surface so it is just the surface. A lack of flour creates friction making it easier to roll the dough into ropes. Roll one dough piece on the work surface into a rope that’s a half inch thick.

TIP: If the rope becomes too long for the surface on which you’re rolling, cut the rope in half. Set one half aside and continue rolling the other until the appropriate diameter is met. Cut the rope again if necessary.

Cut the Ropes into Rectangles

Use a knife or bench cutter to cut the rope into ¾ of an inch. Each small piece should be a ¾ of an inch wide (a little longer than the orecchiette). Since this is homemade pasta, rustic is good. Don’t worry if the rectangles are not all the same length. 😉

Form the Mini Hot Dog Bun

Place the cavatelli on the work surface with the ends facing your left and right (horizontally to you). Using both the index and middle fingers, place them in the middle of each cavatelli and press down towards you. The dough should curl up resembling a little hot dog bun.

TIPS: If the buns are sticking to your fingers or the work surface as you shape them, toss the dough rectangles in a little flour before shaping them. Use your thumb on the same hand to flick off the shaped cavatelli.

Toss Mini Hot Dog Buns in Flour & Place on Baking Sheet

Toss the cavatelli in the bowl with flour to help dry them out and prevent them from sticking. Continue making the mini hot dog bun shapes. Once you have a few buns in the floured bowl, lift a handful out of the flour (or use a sieve). Shake off excess flour and place the ears uncovered on the floured baking sheet. Repeat with the remaining dough making as many hot dog buns as desired.

Create Ridges on the Cavatelli (Optional but Pretty & Easy)

Why not add ridges to your cavatelli without additional work? The ridges add elegance and create more space for your sauce to cling to and hide on each noodle.

Gnocchi Board or Fork… Your Choice!

The ridges appear on the outside of the hot dog bun shape. You can create them using a gnocchi board or using the tines on the back of a fork. My demonstration below is with a fork, since I do not own a gnocchi board.

Make the Ridges

Place a fork with the tines facing down towards you on the work surface. Place one piece of the rectangle dough perpendicular to the fork tines at the top of the fork tines. Use the same two fingers and press down in the center of the dough while rolling the dough down the fork tines towards you. This motion creates both the curl and ridges concurrently. You can alternate between shaping the buns on the work surface and on the fork for two texture variations. Repeat with the remaining dough, dusting in flour, and placing them on the baking sheet.

TIP: If you have a gnocchi board, follow the same directions but treat the gnocchi board ridges like the fork tines in the above description.

How to Serve Cavatelli Pasta…

Once cooked, you can serve cavatelli with any preferred pasta sauce. The traditional sauce for these little hot dog buns is a simple tomato sauce with broccoli or garlic, broccolini, and tomatoes. Serve the pasta however you want.

Storing Orecchiette & Cavatelli

The pasta can be cooked immediately. However, if not, place the baking sheet with pasta in the fridge for up to 2 days. For longer storage, freeze the pasta on the baking pan until it is frozen. Then, transfer the pasta all together in a sealed bag or container and freeze for up to 3 months.

Cooking Orecchiette & Cavatelli

Regardless of how the pasta is stored, it’s cooked the same way. Bring a large pot of 4 quarts of water to a boil. Add about 1 tablespoon of salt; the water should taste like the ocean (salinity of the sea). Add the pasta and reduce the heat to a simmer. Once the pasta rises to the surface, set the timer, and cook for 2 minutes. Taste a noodle to check for doneness. It should be “al dente” meaning “to the tooth” and should be fully cooked but firm to the bite. If a dense white spot is in the center of the pasta, it needs to be cooked for another 20-30 seconds. Once the pasta is done, drain, and serve it immediately with your preferred sauce.

Orecchiette & Cavatelli Final Thoughts

Orecchiette and cavatelli may appear to be unique pasta shapes; however, they are quite similar to one another. There are other regions in Italy known for similar shapes with different names. Creating the concave on these pastas is the same across the board. With hundreds of pasta shapes throughout Italy, many of them use similar techniques; once you grasp a few, you can make many different shapes.

Baker’s Perspective

The mix of semolina flour and ricotta cheese is a clever combination for pasta dough. The fat from the cheese produces a soft dough for kneading and eliminates the need 😉 for adding flour during the kneading process. This homemade pasta definitely takes an afternoon to make. In addition to kneading, there is the multi-step process in rolling the dough, cutting it into small pieces, and shaping each piece. Once in a rhythm, the process can go very quickly. I imagine pasta-making being a fun afternoon activity with the kiddos on a cold and rainy day. The easiest part is cooking the pasta. I suggest taking the time to make it in large batches and freeze. Then on that afternoon or evening when you’re craving pasta, 10 minutes away from an awesome meal… it’s quicker to cook than dried! Now that’s fast food.😊

Taster’s Perspective

Fresh pasta, specifically made with ricotta cheese, is so different from dried, commercial versions. It tends to be thicker, chewier, and has a more substantial bite. The ricotta cheese is a nice addition that adds to the chewiness; however, the cheese flavor is mostly undetectable. Thus, we find the cheese more of a texture than flavor enhancer. Honestly, when it comes to sauces, I think the less is more. Homemade pasta should shine and not be hidden. The sauce should be the decoration to add color and enrich the overall pasta flavor profile. Why not keep it simple by adding a serving of pasta (or two 😉) to a bowl, swirl on some olive oil, and top with freshly grated parmesan or pecorino cheese?

Check out my YouTube video on making Orecchiette and Cavatelli pasta. “2-Ingredient Ricotta Cheese & Flour Orecchiette & Cavatelli Pasta: How to make the Shapes & Ridges!”

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