Made By Mandy’s Homemade Orecchiette with Green Pea Sauce
Orecchiette
Serves 4
Ingredients
400g fine semolina flour, plus extra for dusting
200ml warm water
Method
- Mound the flour on a clean work surface and make a well in the centre. Pour in most of the water and mix with your hands until a rough dough forms. Add the remaining water gradually if needed to bring any dry bits together.
- Knead for 8-10 minutes until the dough is smooth and elastic. Shape into a ball, cover, and rest at room temperature for at least 25 minutes.
- Cut the dough into 2.5cm thick slabs. Roll each slab into a log roughly 6mm in diameter, then cut into 2.5cm pieces.
- Lightly dust a baking tray with semolina. Working with one piece at a time, place a dough piece on a clean, dry surface. Press the side of a butter knife gently onto the end of the piece, dragging it toward you to flatten.
- Flip the disk over your index finger so the ridged side faces down, then use your other hand to curl the edges around your finger into a small ear shape. Set aside on the prepared tray and repeat with the remaining pieces.
- Cook immediately, or cover the tray with plastic wrap and refrigerate for up to 1 day. To freeze, place the tray in the freezer until the pasta is firm, then transfer to zip-lock bags or an airtight container and freeze for up to 3 months.
Green Pea Sauce
Ingredients
3 tbsp extra virgin olive oil
1 shallot or ½ brown onion, finely diced
2 garlic cloves, thinly sliced
2 cups frozen peas, thawed
¼ cup fresh basil leaves, plus extra for to serve
Salt and freshly ground black pepper
½ cup finely grated parmesan or pecorino, plus extra to serve
1 ball of burrata, to serve
Method
3 tbsp extra virgin olive oil
1 shallot or ½ brown onion, finely diced
2 garlic cloves, thinly sliced
2 cups frozen peas, thawed
¼ cup fresh basil leaves, plus extra for to serve
Salt and freshly ground black pepper
½ cup finely grated parmesan or pecorino, plus extra to serve
1 ball of burrata, to serve
Method
- Warm the olive oil in a frying pan over medium heat. Add the shallot (or onion) and garlic and cook for 4-5 minutes, or until softened. Add the peas, season with salt and pepper, and cook for another 3-4 minutes.
- Transfer everything from the pan to a blender. Blend until smooth and creamy, then return the sauce to the pan over low heat.
- Meanwhile, bring a large pot of well-salted water to the boil. Cook the orecchiette until the pieces float to the surface - this will only take 2-3 minutes.
- Add the pasta and ~½ cup of pasta water straight into the sauce and toss until well coated, adding more pasta water as needed to reach a glossy, creamy consistency. Stir through the parmesan. Taste and adjust seasoning.
- Transfer to a serving platter and top with burrata, basil, an extra grating of parmesan, and a drizzle of olive oil.
