Strozzapreti with Rocket Pesto and Cherry Tomatoes

Method

1. Mix together the soft wheat flour (00) and whole wheat flour in a 2:1 ratio (e.g., 200g soft wheat, 100g whole wheat for 4 servings).
2. Add water at room temperature, using half the total weight of the flour (e.g., 150g water). Mix until combined.
3. Transfer the dough to a lightly floured wooden board. Knead for several minutes, adding a little more flour if sticky, until the dough is smooth and no longer sticks to your fingers.
4. Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
5. While the dough rests, make the rocket pesto: in a mixer, combine rocket leaves, pine nuts, Parmesan cheese, Pecorino cheese, garlic (germ removed), an ice cube, and a generous drizzle of olive oil. Blend until creamy but still slightly chunky.
6. Add more rocket and oil if needed, then season with salt and extra Parmesan. Do not over-blend; keep some texture. Set aside.
7. In a large pan, heat a generous drizzle of olive oil over high heat. Add cherry tomatoes cut in half lengthwise and sauté for 2–3 minutes until softened and releasing their sweetness. Remove from heat and set aside.
8. After the dough has rested, dust the work surface with semola rimacinata (fine semolina). Roll out the dough with a rolling pin, turning and stretching to form a round sheet about 2–3 mm thick.
9. Roll the sheet into a log and cut crosswise into strips about 1 cm wide to form tagliatelle-like strips.
10. Take each strip and roll it on your palm to create twisted, short pieces (strozzapreti). Set them aside on a floured tray.
11. Bring a large pot of salted water to a boil. Cook the strozzapreti for 2–3 minutes (they are fresh and cook quickly).
12. Meanwhile, add the pesto to a large bowl.
13. Drain the pasta directly into the pan with the cherry tomatoes. Toss to combine.
14. Turn off the heat. Add a couple of spoonfuls of pasta cooking water, then add the rocket pesto and mix until the pasta is well coated.
15. Serve immediately, topping with a few reserved cherry tomatoes and a scattering of toasted pine nuts.