Servings:
4
INGREDIENTS
- - 200 grams of flour gluten-free Rice & Rice
- - 110 ml of hot water
- - 250 ml of tomato Natura Toscana
- - 1 clove of garlic
- - 2 basil leaves
- - 4 tablespoons of extra virgin olive oil Natura Toscana
- - Sea Salt q.b.
- - Pepe q.b.
- - Parmigiano q.b.
INSTRUCTIONS
- Put the flour in a bowl and gradually add the water. First knead with a fork. As soon as the mixture takes consistency knead with hands, using a wooden board.
- Form the rolls (with this amount you should achieve 8) with a diameter of half a centimeter and cut into pieces of 1 cm each.
- Give them the typical form of cavatello, take a piece, place it on a lightly floured wooden work surface and wedge it between two fingers, dragging it towards you.
- In a saucepan place the oil, garlic, tomato sauce, basil leaves and salt and cook everything together for about ten minutes.
- Cook the cavatelli pasta in salted water until they rise to the surface. Drizzle with the sauce and a sprinkling of parmesan cheese.
