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In a bowl, mix the all-purpose flour, salt, and ricotta together with clean hands. Add the water gradually until you reach a dough-like consistency. Keep squeezing it together for around 3 minutes until it doesn’t feel as sticky and you can make a big ball out of it.
Sprinkle some flour onto a clean work surface, and knead for around 2 more minutes to smooth out the dough. Transfer the dough to a separate space and add a dash more flour to the work surface.
Working with 1 oz of dough at a time, roll the dough into a thin strip until it’s around half an inch thick. Then cut the strip into small balls and coat in a little more flour. Use a fork to shape the cavatelli to create ridges in the dough.
Once shaped, transfer the cavatelli to a floured baking sheet and place in the freezer for around 1 hour. Once the cavatelli is all frozen, use a mesh strainer to remove and shake off any excess flour.
Boil a pan of water on the stove with a sprinkle of salt added. Once boiling, add the cavatelli to the water and cook for around 4 minutes, until the cavatelli float to the top. Drain and serve with your favorite pasta sauce or as desired.