200 grams pureed kimchi
200 grams ricotta cheese
50 grams water
440 grams AP flour
1.5 grams baking powder
Combine the kimchi, ricotta, and water in a blender. Puree until smooth. Combine the flour, and baking powder in the bowl of a food processor and pulse to blend. Add the kimchi mixture all at once and process to soft, firm dough. Turn out onto a lightly floured counter top and knead until smooth and silky. Depending upon the consistency of the kimchi and the ricotta you may need to add a few tablespoons of flour to the dough to get the right consistency. Shape the dough into a ball, wrap with plastic, and let rest for at least 30 minutes before shaping pasta.
You will need a rolling pin, flour for dusting, and a butter knife or a bench scraper to shape the cavatelli by hand. Have a floured sheet pan at the ready on which to rest the finished pasta. Roll the dough out to a thickness of about 1/4". Cut them into strips approximately 1/2" thick. Cover the extra strips with a damp towel so the dough doesn't dry out while you are making the cavatelli. Cut 1/2" squares using a butter knife or bench scraper. Turn each square diagonally and then drag your butter knife of bench scraper at a 45-degree angle along the square, from left to right, The pasta will curl along the edge of your implement, leaving you with a beautifully shaped cavatelli. It may take a few tries to master the technique, once you develop a rhythm things move quickly.
Lay the finished pasta out on a lightly floured sheet tray and cook immediately or freeze. Once frozen, transfer the cavatelli to a plastic bag and keep frozen until ready to use, up to 1 month.