In a bowl mix together flour, salt, ricotta and water with hands. At first the dough may seem sticky, but work the dough squeezing it together for about 2 minutes.
After 2 minutes the dough should be relatively formed together - enough that you can make a big ball.
Turn the dough onto a floured surface and knead for another 1-2 minutes. This helps the dough to become much smoother.
Set the dough aside and add more flour to your surface.
Take about 2 tablespoons of dough and roll into a thin strip (about ½ inch thick)
Using a scissor or knife cut the strips into small balls (smaller than a dime)
Toss the balls with flour and then use the pasta tool or fork to shape (see above for step by step tutorial.)
We use the pasta block and press firmly with our pointer or thumb, rolling the pasta downward. Be liberal with the flour when rolling/shaping!
Place the cavatelli on a floured baking sheet as you’re making them - shaking the sheet every few minutes to make sure they’re not sticking to one another
Put the cavatelli on the baking sheet in the freezer for 1 hour.
When the cavatelli are frozen, pour them into a mesh strainer. Shake the excess flour off of them. *Do not skip this step, if you do you will wind up with gummy pasta water that is not tasty!*
Store in a ziploc bag or container in the freezer until ready to eat.
When ready to cook - boil water. Add cavatelli to boiling water and cook for about 4-5 minutes, or until cavatelli float to the top of the pan.
Serve however you like!