Put the flour on a cutting board, make a “volcano” e add water in the center of it. Mix it until everything is mixed up. Knead until getting a soft and smooth dough, not sticky and leave it to rest in the fridge wrapped in plastic wrap for 30 min. Use a spatula for pasta to cut a small piece of dough and start to rolling until to get a “tube” of 1 cm. Then cut it in cylinders of 1 cm each. Rolling with your finger every of those pieces of pasta you will obtain the “cavatelli” pasta shape.
For pesto:
250g of Arugula (rocket) (Diplotaxis muralis, Diplotaxis tenuifolia)
A handful of almonds
60g of parmesan style cheese
Extra virgin olive oil
1 pinch of salt
200g tomatos (piennolo)
Method:
Wash the Arugola (rocket) leaves and dry them without pressing them. Crush the almonds in a mortar. Add the Arugola (Rocket) leaves and gradually the oil, then add salt and parmesan, continuing to pound, with a rotating and prolonged movement. Mix everything until the desired density is obtained. Saute the garlic in frying pan with extravirgin olive oil and tomatoes, add a couple of tablespon of boiling water and heat everything on low heat for some minutes. Boil it for few minutes till desired cooking time, drain mix the cavatelli in a bowl with prepared pesto of arugola. Serve it topped with a tomatos.
