Homemade Italian Ricotta Cavatelli
Put 2 1/2 cups of the flour into a bowl, make a well in the flour, and add the cheese and eggs. Gradually work the mixture together, adding more flour if necessary, to make a soft but not sticky dough.
Form the dough into a round and cut into quarters.
Transfer the formed pasta to a lightly floured jelly-roll pan and let dry at room temperature for at least 30 minutes.