Thursday, July 19, 2007
Every week, Ruth at "Once Upon A Feast" from Halifax (Nova Scotia, Canada) organizes an event that takes place every Friday. It's called "Presto Pasta Nights" (see infos and rules). The 20th edition is already on it's way and as you have maybe guessed, it's all about pasta!
For my third participation, I decided to contribute to the round-up with handmade pasta. I have only made twice my own pasta, so I am still a learner. Anyhow, I had a lot of fun making "Orecchiette" as well as eating them...
Those typical homemade ear-shaped pasta from Apulia (Puglia in Italian) were really interesting and not as difficult to make as I had imagined (quite relaxing, not too strenuous and quite easy in fact). Although I might still need some exercise in order to attain perfection, the result was undisputably unique taste- and texture-wise. The "Orecchiette" were smooth, delicious and very delicate. With tomato sauce, this dish was excellent and the sauce adhered perfectly to their rugged surface.
Mamamia, è buonissima la pasta! A great experience that I will repeat very soon...
~ Orecchiette ~
Recipe taken from "The Silver Spoon" (Phaidon Press) and adapted by Rosa @ Rosa's Yummy Yums
200g Plain flour
100g Semolina flour (see infos)
1/2 Tsp Salt
1. Mix together the flour, semolina flour and the salt.
2. Heap into a mound on the working surface.
3. Make a well in the centre, add a little warm water and mix to a firm, elastic dough.
4. Knead well.
5. Shape into long rolls 2.5cm (1 inch) in diameter.
6. Cut into sections.
7. Drag each of them, one at a time, slowly over the work surface using your thumb to form small shells.
8. Repeat with all of the remaining dough, placing the orecchiette on a lightly floured cloth as they are made.
9. Heat up some water in a large pan.
11. When it's boiling add a pinch of salt and the orecchiette.
12. Cook for about 10 minutes until al dente.
13. Drain the pasta.
14. Toss in some olive oil.
Instead of shaping the orecchiette with your thumb, you can also use the round end of a table knife.
When shaping the orecchette, the dough will form a cup shape around your thumb.
Those pasta can be eaten with tomato sauce, grated parmesan, vegetables (broccoli, cima di rapa, etc...), pesto (see sauces section), seafood, etc...