Orecchiette meaning small ears are flat rounds of pasta with a slight curve to cup the sauce/filling you are going to serve with it, the recipe uses no egg which is why I was worried it would possibly come out tough but these were of the lightest I have ever tasted, almost dumpling in texture.
The most traditional topping is this broccoli and anchovy version I made but they would be really amazing with tiny meatballs and ragu or a basic tomato sauce.
My Home Made Orecchiette
Step By Step Recipe
1.5 cups cake flour
warm water to form a dough
Pinch of salt
1/3 pk of broccoli
1/2 red chili
5 anchovy fillets
salt and pepper
Place the flour in the centre of a wooden board and make a well, add the warm water slowly stirring in the centre, incorporating the flour as you stir.
Once you have all the flour incorporated and the dough is not sticky, knead until it is smooth for about 5 minutes. If you added too much water just add extra flour.
Cut the dough into 2 or 3 pieces and roll into a log about the thickness of your thumb then cut discs 0.5cm max. Using your thumb and flour if necessary, squash each disc as flat as you can with your thumb and then peel it off allowing it to curve.
Spread them out on the board, you may now allow them to dry out if you wish or use them immediately. Prepare the filling by putting a pot of water on to boil. Using about 1/3 of a pack of broccoli, place it in the boiling water for 3-5 minutes. While its blanching get a clove of garlic and cut into chunks that you can remove later unless you want strong garlic then chop it. 1/2 chili chopped, 5 anchovy fillets and a squeeze of lemon.
Remove the broccoli from the boiling water and place in ice water to keep the green colour then finely chop it up with the stalks. Add your Orecchiette to the pot of water with some salt and boil for 5-6 minutes, they will rise to the surface, then strain.
Place the pot back on the heat with a little oil and fry the garlic, chili and anchovy fillets. Remove the garlic now if you wish.
Add the finely chopped broccoli, allow to heat through, add the pasta, some salt, pepper, lemon juice and a drizzle of extra virgin olive oil.
Eat and enjoy topped with parmesan shavings.
Recipe and pictures copyright by Tamsyn Wells