Cavatelli with Broccoli and Raisins

Cavatelli

Mix the flour with warm, salted water until you obatin a firm dough.  Knead the dough and form 1cm thick spaghettoni, then cut it into 1 cm small portions and roll each piece on a fork (or special wooden cavatelli/gnocchi board) with your thumb, thus making the "cavatieddi" which are like little seashells.
When they are ready, leave them in the air to dry. While you're making the cavatelli keep the remaining dough covered with a tea towel so that it does not dry out.

Broccoli sauce

Clean the broccoli and steam or blanch in abundant water with a pinch of bicarbonate of soda to keep their bright colour. Soak the raisins in tepid water and prepare shavings of both young and mature cheese. Sautè the broccoli with extra virgin olive oil, drain the raisins and add them to the pan, mix in the pasta (cooked al dente in the broccoli cooking water) and add the two kinds of cheese shavings. Taste and, if necessary, add salt. 

Finish off with a pinch of freshly ground pepper and toasted pine-nuts before serving.