I've been making fresh long pasta (spaghetti, tagliatelle and lasagna sheets) for a long time, but I only recently started making my own short pasta. How fun!!
A few weeks ago, I tried my hand at Orecchiette. Those short pasta are amazing for salads and I just love them with fresh tomatoes, mozzarella and basil in a Caprese salad.
I had mine alla primavera (recipe coming soon) and here's how I made them!
- fresh pasta dough (click here for a semolina dough recipe, or here for a kale pasta dough recipe)
Note: I used my homemade kale pasta dough recipe because I had some frozen on hand but it was a little too soft and in retrospect I would recommend using a semolina recipe for a firmer dough.
- shape the dough into slim logs (about, 1/2 inch in diameter), wrap in film and let rest in the freezer for about 20 minutes until very firm
- slice the logs into 1/8 to 1/16 inch thick "coins"
- press the discs between your thumb and index or middle finger and twist, just like you would if you were snapping your fingers together
- dregde in flour as you go and until ready to use in your favorite recipe (click here for a pasta alla primavera recipe)