Recipes from Basilicata, Italy: Cavatelli Rucola e Olive (Cavatelli with Arugula and Olives)

Recipes from Basilicata, Italy

Cavatelli Rucola e Olive (Cavatelli with Arugula and Olives)

Country: Basilicata, Italy
Course: Salad
Servings: 6


  • 2 cups double-zero flour
  • 1 cup semolina flour
  • 1 cup warm water
  • 1 tsp salt
  • 3 oz pitted black olives
  • 10 oz arugula
  • 2 garlic cloves
  • 3 oz pecorino cheese, grated
  • 8 tbsp extra virgin olive oil
  • chili pepper
  • salt, to taste

  1. Sift the flour with the semolina to make a little mountain, and then turn it into a volcano.
  2. Now pour in 1/4 cup of the water and add the salt. Starting with the inside rim of your volcano, gently knock some of the flour into the water with a fork.
  3. When the dough starts to come together, add another tablespoon of water and keep going until you have a smooth dough.
  4. Turn out on a lightly-floured surface knead for 10 minutes.
  5. Cut the dough in half and wrap in plastic wrap. Let rest for an hour.
  6. Cut each dough ball in half one more time and roll until you get a long rope about 1/2 inch thick. Cut each one of these ropes into pieces about 1/4 inch thick.
  7. Place the dull side of a butter knife on the far edge of one of the pieces, then sort of roll it towards you, letting the dough curl around the knife. What you’re trying to do is make a shape that looks like a little hotdog bun.
  8. Place each individually hand-crafted cavatelli on a lightly floured surface. When ready to prepare, boil in lightly salted water for three minutes or until the cavatelli floats to the surface.
  9. First saute the olives, garlic and chili pepper in a little bit of olive oil. Add the arugula and let it wilt just a little bit, then toss with the cooked/drained pasta.
  10. Grate the pecorino over and serve.