Easy Homemade Orecchiette Pasta
Chef and Owner, Fox & The Knife
For the pasta dough:
- 1 cup all-purpose flour
- 1 cup semolina flour
- 3/4 cup water
To cook pasta:
- 1 gallon water
- 1/4 cup Kosher salt
For the pasta dish:
- 1/4 cup olive oil
- 1 garlic clove, sliced
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon crushed red pepper flakes
- 1/2 cup chopped sweet Italian sausage (can be any sausage you have)
- 2 cups of raw chopped broccoli rabe (or any other green)
- 1/4 cup canned drained chickpeas if you have them
- 1 tablespoon unsalted butter
- 1/4 cup grated pecorino sardo (substitute any hard-grated cheese)
- Combine both flours in a bowl and slowly add the water. Stir with a fork and then turn out on a clean surface. Knead dough until it comes together and let rest for 1/2 hour.
- Place a gallon of water in a pot on high heat and add 1/4 cup kosher salt. Bring to a boil while you start on step 3.
- With a bench scraper or sharp knife cut lengths of the dough and roll into “snakes”. Cut small pieces from each snake (approximately the size of your thumbnail). Press into pieces with your thumb, flip and press your thumb into the other side. Toss orecchiette in semolina to keep from sticking together.
- Place a heavy bottomed frying pan over medium heat and add the olive oil and garlic. When garlic starts to brown, add salt, pepper, red pepper flakes and sausage. Stir until the sausage is cooked.
- Add broccoli rabe, chickpeas and 4 ounces of the pasta cooking water.
- Add the pasta to the pot of boiling water and cook for 2 minutes. Drain and add to the frying pan. Add butter and toss for 2 minutes.
- Spoon into two bowls and top with grated pecorino.
Chef and Owner, Fox & the Knife
Karen Akunowicz is the 2018 James Beard Foundation Award winner for Best Chef: Northeast and Chef and Owner of Fox & the Knife in South Boston, recently named one of Food & Wine’s ten Best New Restaurants 2019 and as one of Eater National’s 16 Best New Restaurants in America. Akunowicz is proud to be a No Kid Hungry Chef, working with the organization Share our Strength to eradicate childhood hunger. Featured in Season 17 of Bravo’s “Top Chef,” she is currently working on her second cookbook and continues to feed Boston at Fox & the Knife, the opening of which was a long-held dream.