Still on the road but with a good internet connection, I can do my favorite thing, i.e. writing about food. These orecchiette are something I am actually very eager to write about. They are indeed my very first home-made pasta. Ok, ok, this is NOT entirely true. I did make gnudi not so long ago, but I don’t consider them as pasta because… well, they are not made out of flour, right?
For my first attempt with the real thing I have been a little harsh on myself, choosing to make gluten-free pasta. I took a recipe calling for semolina flour and substituted most of it with buckwheat flour and a little of it with soy bean flour (which actually resembles semolina A LOT). The idea was to shape the dough like… I don’t even remember the name of the original pasta but anyway… buckwheat dough is not as elastic as semolina dough, so I improvised and the I-do-not-remember-what pasta became orecchiette. I truly had no idea of how to shape orecchiette before but it got pretty intuitive having a dough of the right consistency at hand. This buckwheat-soy dough felt in fact just perfect for the little ears.
I served these extemporary orecchiette with a spicy tomato sauce that fit perfectly and balanced well the pretty intense flavor of the buckwheat. I am still amazed of how good this pasta tasted and of how little time and effort it took to make from scratch.
100g buckwheat flour (1 cup)
50g soy bean flour (1/2 cup)
75g lukewarm water (1/3 cup)
1/2 teaspoon marine salt
Combine all the ingredients and make a ball. Let the dough rest for 1/2 hour, covered.
Take small amounts of dough and make them into tiny balls. Flatten each ball between your fingers and give the typical concave shape using your thumb.
Boil for about 10 minutes.
Serve with your favorite sauce.
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