Orecchiette Alla Crudaiola
Serves 2
Directions
- 1Make a well with semolina.
- 2Pour the water and oil in the center of the well.
- 3Incorporate the flour with a fork until thick and homogeneous.
- 4Knead the dough for 5-6 minutes and wrap in cling film.
- 5Rest for half an hour before use.
- 6Once rested, knead for another 5 minutes.
- 7Chop the tomatoes and mix with the garlic, basil, extra virgin olive oil, and zest of lemon, then season with salt.
- 8Mix all the ricotta ingredients together and set aside for plating.
- 9Portion the dough into four pieces and roll one piece at a time into a rope.
- 10Cut 1.5 cm pieces and use a table knife to press down on the piece of dough and drag towards you, creating a curl.
- 11Invert the piece over your thumb to create the ear shape.
- 12Cook the pasta in boiling salted water until al dente.
- 13Mix the pasta and sauce together in a bowl.
- 14Plate up the orecchiette, pile it high, top it with fresh ricotta, basil, and extra virgin olive oil.
Ingredients
- 200 g semola rimacinata
- 80 g water
- 10 ml extra virgin olive oil
- 200 g mixed on the vine tomatoes
- 0.5 clove garlic
- 1 lemon
- 1 handful fresh basil
- 30 ml Extra virgin olive oil
- to taste Salt
- 100 g ricotta
- 0.5 lemon zest
- 2 tbsp extra virgin olive oil
- to taste Salt
Equipment
bowlknifecutting boardstrainerpot
Tips
- It takes practice to get the pasta shape right, so don't worry if you don't get it right the first time.
- You don't need any fancy gear to make this shape, as long as you have semolina, water, and a table knife.
- Cover the other pieces of dough with clingfilm as the dough dries out fast.