Orecchiette Recipe
Housemade black garlic orecchiette, warm ricotta, lemon
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Ingredients
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Pasta
Ricotta Topping
Method
Pasta Preparation
- 1
Make the Dough
In a large mixing bowl, combine the semolina flour and all-purpose flour. Create a well in the center and add the black garlic, which should be mashed into a paste. Gradually add the water while mixing the flour with your hands until a coarse dough forms.
- 2
Knead the Dough
Transfer the dough to a clean surface and knead it for about 10 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- 3
Shape the Orecchiette
After resting, divide the dough into small pieces. Roll each piece into a thin rope and cut into small pieces (about 1 inch). Using your thumb or a gnocchi board, press down on each piece to create the characteristic shape of orecchiette.
Ricotta Topping Preparation
- 4
Prepare the Ricotta
In a bowl, mix the ricotta cheese, lemon zest, olive oil, salt, and black pepper until well combined. Adjust seasoning to taste.
Cooking
- 5
Cook the Orecchiette
Bring a large pot of salted water to a boil. Add the orecchiette and cook for about 2-3 minutes or until they float to the surface and are al dente. Drain and reserve a bit of the pasta water.
- 6
Combine and Serve
In a large bowl, combine the cooked orecchiette with the ricotta mixture. If the pasta seems dry, add a little reserved pasta water. Toss gently to combine. Serve warm.