Cavatieddi con la Rucola

Tiny Pasta Shells with Rocket

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

Cavatieddi look like small pasta seashells. In this recipe they are cooked with rocket to give them a distinctive flavour, then dressed with a plain tomato sauce. Knead the pasta dough with as much energy and gusto as possible. Both the red, white and green colours and the texture of the dish are most attractive.


  • 100 g ( oz) semolina
  • 200 g (7


Sift the semolina and flour together twice on to the table top. Make them into a mound. Plunge your fist into the centre of the pile, pour in a little tepid salty water. Begin to knead together – you are trying to achieve the same consistency as bread dough, stiffer, but no softer. After about 25 minutes you should have reached the right texture. Cover the dough with a damp tea cloth.