Ingredients

For the homemade pasta dough
250 g all-purpose flour, + extra for dusting
3 eggs, medium
2 tablespoon(s) olive oil
1 teaspoon(s) salt
For the sauce
1 tablespoon(s) olive oil
250 teaspoon(s) sausages, pork (only the meat)
2 pinches chili flakes
150 g white wine
250 g pesto alla Genovese
500 g spinach, baby
To serve
80 g parmesan cheese, grated
1-2 tablespoon(s) parsley, finely chopped
zest, of 1/2 lemon
salt
pepper
Tip: You can serve your pasta with any sauce that you like. However, pesto is considered the perfect sauce for this particular type of pasta.

Instructions

1.For the homemade pasta dough
2.Place the flour on your working surface and make a well in its center. Add in the eggs, lightly beaten, the olive oil, and the salt.
3.Mix with a fork, incorporating a little flour at a time. When the dough starts forming and you aren’t able to continue mixing with the fork, start kneading with your hands.
4.At first, the dough will stick to your fingers but if you knead it constantly for at least 10 minutes, you will see it thickening and getting the desired consistency. If you want, you can make the dough in the mixer, too.
5.When it’s ready (it will have a velvety texture and it won’t stick to your hands anymore), wrap it in plastic wrap so that it doesn’t dry, and let it rest for 30-60 minutes.
6.For the orecchiette
7.Knead the dough on your working surface, shaping 0,5 cm thick ropes and cut them into 0,5 cm long pieces.
8.Press with your thumb to create a cavity in the pasta, and continue with the next. You want them to look like little discs or miniatures of deep plates.
9.Add plenty of salted water in a pot and let it come to a boil.
10.Add in the pasta and boil over medium-high heat until it rises to the surface, for about 2-3 minutes.
11.Drain the pasta and put aside about 50-70 g of the water where it boiled.
12.Keep the pasta warm and start preparing the sauce.
13.For the sauce
14.In a pot, add the olive oil and sauté the sausage meat for 2 minutes, until it is slightly golden brown.
15.Add the chili flakes and deglaze with the wine.
16.Add the pesto, the water you put aside, and the baby spinach.
17.Simmer for 10 minutes, and when the sauce is reduced almost by half, add the pasta, and simmer for 1-2 more minutes.
18.Serve the pasta, sprinkling it with grated parmesan, a little finely chopped parsley, lemon zest, salt, and pepper.

Tip: You can serve your pasta with any sauce that you like. However, pesto is considered the perfect sauce for this particular type of pasta.

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