For the espresso cavatelli:
1) In a large bowl, combine flour, salt and espresso and mix well. Make a small well in the center and add ricotta, egg and milk and start to mix all the ingredients together. Once combined, take dough mixture and begin kneading it on a lightly floured surface for about 10 mins until firm and smooth. Wrap in clingfilm and refrigerate for 20 mins. Wrap dough in moist towel and let rest in a warm location for 10 mins. Roll dough through a pasta machine starting at the largest setting and slowly working to the number 4 setting. Take the sheet of dough and cut into strips about 1cm wide by 25cm long, then pass through cavatelli machine. Place the pasta on sheet tray and freeze until ready to use.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.