Cavatelli

Place the flour in a large bowl. Gradually add very hot water to the center with a pinch of salt, mixing until you have a soft but not sticky dough.

Finish kneading on a work surface and cover. Let rest for about 1 hour.

After resting, take the dough and roll it into ropes. Cut into pieces about 3/4 inch (2 cm) long.

Drag each piece with your fingers on the work surface to form small dumplings.

Let rest on the work surface for about 1 hour.

Separate the florets, rinse under running water, and boil in salted water for about 10 minutes.

Remove with a slotted spoon and reserve the cooking water to cook the cavatelli.

Wash and peel the carrots.

Slice them thinly.

Heat 2 tablespoons of extra virgin olive oil in a skillet with the chopped scallion and halved garlic clove.

Sauté for 5 minutes.

Remove the garlic if you prefer, then add the carrots, sliced mushrooms, and salt. Cook for 5 minutes.

Add the broccoli rabe florets, a pinch of oregano, and salt. Let the flavors combine.

Cook the cavatelli for 5–6 minutes in the reserved broccoli rabe cooking water, until al dente.

Add to the sauce and toss to combine off the heat.

Serve with a drizzle of raw olive oil and freshly ground pepper.