CAVATELLI CON CIMA DI RAPE
Place olive oil in a 12 inch sauté pan over medium heat. Add garlic and cook until light golden brown, about 1 minute. Add greens to the pan and cook until tender, about 5 to 6 minutes. Season with salt and set aside.
Cook pasta until al dente, drain and toss into pan with greens. Stir until well mixed over medium heat. Add cheese and serve immediately.
Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour and add the water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen.
Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes, until smooth and elastic. Cover and let stand for 10 minutes at room temperature.
Roll the dough into long cylinders about ¾ inch thick. Cut into flat disks about ¼ inch to ½ inch thick. Press the center of each disk with a thumb to form a saucer shape. Set aside under a dish towel until ready to cook.