Housemade Orecchiette Recipe
san marzano tomato ‘ragu’, basil, burrata from puglia
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Ingredients
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Pasta
Ragu
Garnish
Method
Pasta Preparation
- 1
Make the Orecchiette
In a bowl, mix semolina flour and salt. Gradually add water and knead until a firm dough forms. Cover with a damp cloth and let it rest for 30 minutes.
- 2
Shape the Pasta
Roll the dough into long ropes about 1/2 inch thick. Cut into 1-inch pieces, then press each piece with your thumb to form small discs that resemble 'ears'.
Ragu Preparation
- 3
- 4
Add Tomatoes
Add San Marzano tomatoes, salt, and black pepper. Simmer for 20 minutes, stirring occasionally. Add fresh basil leaves just before serving.
Combine and Serve
- 5
Cook the Pasta
In a large pot of salted boiling water, cook the orecchiette for 3-4 minutes or until they float to the surface and are al dente. Drain and toss with the ragu.
- 6
Plate the Dish
Serve the pasta topped with burrata cheese and garnish with extra basil leaves.
