Orecchiette

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Difficulty: Easy

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

Equipment

  • metric measuring spoons & cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • large saucepan
  •  scales
  • colander
  • bowls – 1 small, 1 large
  • plastic wrap
  • whisk
  •  slotted spoon
  • serving bowls

 

Ingredients

  • 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.
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