Orecchiette Pasta

• Start by making a pile with 1 cup of Semolina flour. Then, use your fingers to make a crater in the center. The crater should be large enough to hold a cup of water.
• Next, slowly pour half a cup of room-temperature water, 1 Tbsp Olive oil, and a pinch of salt into the center, and use a scraper to move the flour from the outer part of the pile to the center. Then use your scraper (I use the rubber type to keep from damaging my surface, but a metal one works well) to mix the flour and water. Continue mixing until the flour and water start to come together, forming a sticky mass. At this point, switch to using your hands to combine the ingredients more thoroughly.
• Knead the orecchiette dough on the surface until it forms a cohesive ball of dough. If the dough is too dry, you can add a little more water; if it’s too sticky, sprinkle in a bit more flour. Keep kneading until the dough is smooth and elastic, indicating it’s ready for the next step in your recipe.
• Carefully encase the ball of dough in plastic wrap, ensuring that it is completely covered to prevent drying out. Once wrapped, place it in the refrigerator and let it chill for 30 minutes. This cooling period will help firm up the dough, making it easier to work with later.
• Begin by unwrapping your Orecchiette dough and dividing it into four equal sections. Prepare your work surface by dusting it with semolina to prevent sticking. Roll each piece into a rope approximately 12mm in diameter. From this rope, cut off a 14mm piece. Using the edge of a knife, scrape the piece to encourage a curl in the pasta. Finally, gently press your thumb into the center to shape it into an ear-like cup, giving your Orecchiette its characteristic form
• Before we begin making the sauce, let’s prepare a large pot of water to cook the pasta. First, salt the water and turn up the heat. While the water heats up, we can make the sauce. In a large saucepan, heat 2 tablespoons of olive oil. Once the oil is hot, add 3 cloves of fresh minced garlic and half a chopped onion.
• Sauté the mixture until the onion becomes translucent, taking care to gently cook the garlic without allowing it to burn, as this could diminish its flavor. Let’s start by slicing the cherry tomatoes in half, allowing their juicy, vibrant insides to shine. Once cut, we can add them to your assortment of vegetables, enhancing the dish with their sweet flavor and delightful texture. Meanwhile, you’ll notice that the water has reached a vigorous boil; it’s time to gently introduce the pasta into the bubbling water. To achieve the perfect pasta, cook it until it starts to float to the surface, which should take just a minute or two. Be attentive during this process to prevent overcooking, as that can lead to a rubbery and less appealing texture.
• Once the pasta is ready, combine it with the sautéed vegetables and add 1/2 cup of the reserved pasta water. Gradually sprinkle in 1/3 cup of pecorino cheese while stirring. This will create a thick, creamy sauce that infuses the dish with flavor. Once you see the desired consistency, your Orecchiette dish is ready to be plated. For a beautiful finish, garnish with fresh sprigs of oregano, and enjoy your meal—MANGIAMO!