Spring is our perfect time for light, easy food and orecchiette is certainly that. If you’ve never attempted to make your own pasta before, then this is for you! It’s a bit hands on, but it’s also really fun, like Play-Doh for adults and can even be stored for months when airtight. Along with a sauce made from garden greens, this recipe is all the flavours of spring!
Ingredients
Method
Combine the semolina and flour on a work bench and mix well. Add the water in a steady stream, stirring to form a dough*. Knead gently for 6-8 minutes, until smooth. Wrap in cling film, then set aside for 30 minutes.
Meanwhile, blanch the kale, rocket, parsley and mint leaves in rapidly -boiling salted water until just wilted, then refresh in cold water. Squeeze well to remove all water.
Put the greens, garlic, zest, juice, ½ cup almonds, Pecorino and olive oil in a food processor and puree until smooth**. Season with salt and pepper.
Divide the dough into eight pieces and roll each out to a 1cm thick log. Keep covered to prevent drying out. Cut into 2mm thick slices and flatten with a knife by dragging across the board. Unfurl by draping over a finger to make the classic indentation. Set aside on a semolina-dusted tray.
Cook the orecchiette in a large saucepan of rapidly-boiling salted water for 7 minutes, or until al dente, then drain well. Keep in mind that cooking time will vary a lot depending on how thick your orecchiette are. Toss with sauce and zucchini, then grate the remaining almonds on top and serve with additional cheese.
Cook’s notes
*Depending on the brand of your semolina and how fine it is milled, you may require up to another ¼ cup water.
** This can also be done a little at a time in a mortar if needed.