Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: eggs
Recipe source: Adapted from the Stephanie Alexander Kitchen Garden Foundation
- metric measuring spoons & cups
- chopping boards & non-slip mats
- 1 medium knife
- large saucepan
- bowls – 1 small, 1 large
- plastic wrap
- slotted spoon
- serving bowls
- 500 g plain flour
- 2 tsp salt, plus extra for cooking the orecchiette
- 200 g ricotta
- 2 eggs
- 3 tbsp water
|What to do
- Set out your ingredients.
- Mix the flour and salt in a large bowl. Tip onto a clean workbench and work in the ricotta with your fingertips.
- Lightly whisk the eggs with the water in a small bowl. Make a well in the middle of flour and tip in the egg mixture. Drawing in the flour little by little with one hand, bring everything together to form a fairly stiff dough. Knead for 5 minutes then wrap in plastic wrap and leave at room temperature for 15 minutes.
- Knead the dough more until it feels supple and very smooth. Break off a piece the size of an egg. Roll it on the bench to form a 1 cm diameter sausage-shape with your hands. Cut into 3 mm thick slices.
- Hold each slice in the palm of your hand, press the ball of your thumb in the centre and give it a twist; this is only successful if you have very well-trimmed fingernails! Continue with the remaining dough until all orecchiette are shaped.
- Bring a large saucepan of water to the boil over a high heat and add a generous pinch of salt, your pasta water should be like salty sea water.
- Drop in your pasta. It should only take 5 minutes to cook.
- Drain the orecchiette immediately, give it a big shake then tip it into your serving dish. Your orecchiette is now ready for its sauce.