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Credit: Frank Costantino, CEC, CCE, AAC, dean of hospitality management and culinary arts, Monroe College, Bronx, N.Y., New Rochelle, N.Y., and St. Lucia in the Caribbean
Sizzle, Winter 2010
8 oz. all-purpose flour
6 oz. egg yolk
1 whole egg
1 t. sea salt
1 t. olive oil
1. To make orecchiette using the traditional method, work directly on counter. Shape flour into well. Add egg mixture, salt and oil. Incorporate slowly, forming dough. Or, use a food processor to quickly make dough. Add flour, egg yolk, egg, salt and oil; mix until incorporated.
2. Once dough is made, knead for 1-2 minutes until it becomes slightly elastic (do not overwork).
3. Roll a small piece of dough in a long cylinder about the diameter of a dime.
4. Using a sharp knife, cut dough into ¼-inch-thick pieces.
5. On a lightly floured surface, use thumbs to press center of dough, forming an indent in the center and an “earlobe” around the edge.
6. Cook pasta in boiling, salted water until firm to the bite, or al dente; strain. In sauté pan, toss pasta with your choice of ingredients, such as wild mushrooms, cherry tomatoes, shallots, garlic, butter and fresh basil.
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