In a large bowl, or on a work surface, combine the flour, salt, ricotta & milk. Mound the flour on the work surface, or large bowl, and form a well in the center to hold the wet ingredients before drawing the flour into them. Knead with your hands for about 10 minutes, or until fully combined and the dough is mostly smooth. Cover the dough with plastic wrap and let rest at room temperature for 30 minutes.

Line 2 baking sheets with parchment paper and dust with flour. Cut off a chunk of dough about the width of 2 fingers and leave the rest covered with plastic wrap so it doesn't dry out. On a lightly floured work surface, use your hands to roll the chunk of dough into a log about 1/2 inch in diameter. Do not incorporate too much more flour into the dough, adding just enough so the dough does not stick to the surface. Cut the log into 1/2 inch pieces. With the side of your thumb, gently push each piece against a gnocchi board, rolling and flicking the dough to make a curled shape with an indentation on one side and a ridged surface on the other. Put the cavatelli on the prepared baking sheets and shape the remaining dough. Make sure that the cavatelli don't touch or they will stick together.

(To store, refrigerate on the baking sheets, covered with plastic wrap, for up to 2 days, or freeze on the baking sheets and transfer to an airtight container. Use within 1 month. Do not thaw before cooking.)

Bring a large pot filled with generously salted water to a simmer over medium high heat. Add the cavatelli and simmer until they float to the surface, 1 to 3 minutes. Remove immediately with a slotted spoon and fish with your choice of sauce. Serve right away.