(If using cheese!) Melt the cheese (2 Ounces) in a large, heat-safe bowl. This can be done in the microwave or in a double boiler.
Meanwhile, in a medium bowl, combine the dry ingredients.
Add dry ingredients to the melted cheese, along with eggs (2 large in size). Work quickly to stir everything together and form the dough into a ball.
Cut the ball into four pieces.
Place 3 of the four pieces in plastic wrap, and work on 1 piece at a time to shape the pasta. The dough should be easy to form and gummy.
Shape The Pasta:
To form cavatelli, conchiglie or orecchiette:- Roll the dough into a long 1/3″ diameter rope.- Cut the rope into 1/3″ square pieces.- For CAVATELLI: Take each piece of dough and roll it on your surface using your index and middle finger, pulling the dough towards you so it lengthens and forms a slight curl.- For CONCHIGLIE: Take each piece of dough and roll it along the prongs of the back of a fork surface using your index and middle finger, pulling the dough towards you so it lengthens and forms a slight curl.- For ORCCHIETTE: Take each piece of dough and roll it on your surface using the back of a butter knife, pulling the dough towards you so it lengthens and forms a slight curl.
To form farfalle and garganelli:- Roll your dough between 2 sheets of parchment until it’s 1/4″ thick.- Use a pizza cutter to cut the dough into rectangles that are about 1 1/2″ x 1″.- For FARFALLE: Pick up the dough and pinch each square in the center.- For GARGANELLI: Place a chopstick on one corner of the rectangle, and roll the dough. Once you get to the edge, remove the chopstick and pinch the tip so the pasta stays in place.
Cook The Pasta:
Heat olive oil (1 tablespoon) in a large pan over medium heat.
Once shimmering, add the pasta and toss to coat in the oil.
Cook until each side gets a bit of color. Cooking the pasta too long will make it hard and brittle.
Cover in your favorite sauce and serve immediately. Enjoy!
Crumbly dough?The dough should be easy to work with and gummy. If not, there's a chance the eggs may have been too small. If this is the case, add 1 teaspoon of oil at a time until it stays together.
Almond Flour. Use a fine-grained almond flour for the best texture.
Mozzarella. I like to add the mozzarella, as it crisps up along the edges when it cooks. That said, it isn't necessary, the noodles will bind well without it.