Orecchiette with broccoli rabe

Method9 steps · about 45 min

1. 1

   Step 1: Mound the remilled semolina on a work surface, make a well and add a pinch of the dough salt. Pour the measured room-temperature dough water (100 g) into the well.

   Uses 100 g water · 200 g remilled durum wheat semolina · Fine salt to taste

2. 2

   Step 2: Work the water into the semolina with your fingers and knead for about 10 minutes until smooth and elastic. Shape into a ball, cover with a cloth and rest at room temperature for about 15 minutes.

   Rest fresh pasta dough · 15 minUses 200 g remilled semolina 100 g water and dough salt initially combined

3. 3

   Step 3: Keep unused dough covered while rolling portions into logs about 1 cm (1/3 inch) thick. Cut into pieces about 1 cm long.

   Uses dough kneaded 10 minutes and rested 15 minutes covered

4. 4

   Step 4: Drag each dough piece toward you with a butter knife to form a small shell, then turn it inside out. Repeat with all the dough to make the fresh orecchiette.

   Uses rested dough rolled into 1 cm logs and cut into 1 cm pieces

5. 5

   Step 5: Remove tough outer leaves and stems from the broccoli rabe (1000 g), retaining tender inner leaves and flowers. Rinse and drain. Bring a pot of water to a boil and salt it.

   Uses 1000 g broccoli rabe · Fine salt to taste · separate water for boiling greens and fresh pasta

6. 6

   Step 6: Toast the breadcrumbs (50 g) in half the measured olive oil (15 g), 15 g, over medium heat until golden and set aside. Add the prepared cleaned broccoli rabe to the boiling salted water and cook for about 5 minutes.

   Boil broccoli rabe before adding pasta · 5 minUses 50 g breadcrumbs · 15 g oil for toasted crumbs · tender inner leaves/flowers rinsed from 1 kg whole rabe · separate salted pot water brought to a boil

7. 7

   Step 7: Meanwhile, heat the remaining 15 g oil with the crushed unpeeled garlic (1 clove) and drained anchovy fillets. Stir until the anchovies dissolve, then remove the garlic and turn off the heat.

   Uses 1 clove garlic · 3 anchovy fillets in oil · remaining 15 g oil for anchovy sauté

8. 8

   Step 8: After the greens have boiled for 5 minutes, add the prepared fresh orecchiette to the same pot. Cook for about 5 minutes more, stirring gently, then drain the cooked pasta and greens into the prepared anchovy sauce.

   Cook orecchiette · 5 minUses greens boiled 5 minutes in separate salted water · all dough formed into small shells turned inside out · three drained anchovy fillets dissolved in 15 g oil with garlic removed

9. 9

   Step 9: Toss briefly over heat and adjust the final salt to taste (to taste). Serve with the prepared toasted breadcrumbs and a separate drizzle of olive oil.

   Uses Fine salt to taste · extra drizzle for serving · fresh pasta cooked 5 minutes with greens then drained into anchovy sauce · 50 g crumbs toasted in 15 g oil