Recipe - Handi Kabab

3 cup Allpurpose flour; (1 pound)
1 pound Ricotta cheese
2 lg Eggs; lightly beaten

Put 2 One half 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. On a lightly floured
surface, knead the dough until it is smooth. Let the dough rest at room
temperature, covered with an inverted bowl or wrapped in plastic, for 30
minutes.

Form the dough into a round and cut into quarters. Working with one quarter
at a time (cover the remaining dough with an inverted bowl to keep the
dough from drying out), on a lightly floured surface, roll the dough into a
rope One fourth inch in diameter. With a knife, cut the rope into 1/2inch pieces.
With your index and third fingers held together, gently press down on each
piece, beginning at the top and moving down toward the bottom, dragging
your fingers toward you and causing the pasta to roll over on itself.
Transfer the formed pasta to a lightly floured jellyroll pan and let dry
at room temperature for at least 30 minutes.

Bring a saucepan of salted water to a boil, and add the pasta. Cook until
the cavatelli are al dente, 6 to 8 minutes. They're done when they float up
to the top. Drain and toss the desired quantity with your favorite sauce.
Freeze leftovers.

Yield: 2 pounds of pasta

Converted by MC_Buster.

Per serving: 2286 Calories (kcal); 71g Total Fat; (28% calories from fat);
101g Protein; 301g Carbohydrate; 604mg Cholesterol; 500mg Sodium Food
Exchanges: 18 One half Grain(Starch); 9 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat;
0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9319

Converted by MM_Buster v2.0n.