They’re one of the most satisfying shapes of pasta to eat, in my opinion, because you can scoop up whatever sauce you’ve made to go with them so perfectly! They’re also quite straightforward to make and freeze very well, meaning you can make a bigger batch and just boil them wherever you feel like having some again.
For 2 people
200g durum wheat flour (semola di grano duro rimacinata)
Water (1 cup more or less. You might end up using more or less!)
For the cime di rapa sauce:
500g cime di rapa (turnip tips, turnip greens or broccoli work too)
4 canned anchovies in olive oil
3 garlic clove