For the pasta, to squeeze the spinaches and to mince them. To mix the two flours in a tureen, to add the spinaches and with the point of the fingers first and with the hands then, to mix the ingredients well to form a ball. If pasta were too dry to add little water. Pasta has to result rather sustained. To mix on the table floured up to get a smooth and elastic dough (about 10 minutes). To cut pasfa in 4 pieces and to wind the others 3 with the transparent film not to let dry them. To make the orecchiette, to roll the pasta remained with the palm of the hands on the floured table, up to get a cord of about 1 cms of diameter. With a knife,to cut it to disks of 3 cms of thickness. To crush the disks slightly up to 2,5 cms of diameter, with the help of some flour. To put one disk at a time in the palm of the left hand and with the thumb or the forefinger of the right hand to press giving a concave form to the orecchietta. To continue with the piecesput aside. To cook the orecchiette in 3 liters water in ebullition with 1 1/2 teaspoon of salt. To taste after 20 minutes. While pasta is cooking, to heat halfthe butter in a wide frying pan, on middle fire. Not as soon as the foam disappears, to brown the bits of cauliflower for 4 minutes and to season with salt, pepper and thyme. To lower the flame and to continue the cooking for 6-8 minutes up to when the cauliflower becomes gilded. To put it in a course dish and to hold in warm. Drain the pasta, to pour it in the dish withthe cauliflower and to mix well. To sprinkle of bread crumb and to serve.