Sure, here’s the corrected version of the content:
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Because Asian and Italian really do go well together…
**Kimchi Cavatelli**
– 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 countertop 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 inch. Cut them into strips approximately 1/2 inch 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 inch squares using a butter knife or bench scraper. Turn each square diagonally and then drag your butter knife or 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, but 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.
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