Orecchiette with Basil Pesto and Cherry Tomatoes

Name: Orecchiette with Basil Pesto and Cherry Tomatoes
Ingredients: To make the orecchiette; 3 1/3 cups fine semolina flour (about 500 grams); 1 cup warm water (about 250 ml); For the sauce; as needed Basil pesto,; Cherry tomatoes, as desired; Salt

Laura Cicutto @ConLaura

Cavallino (VE)

With the fresh orecchiette I made the other day following the Cookpad video class, which I then froze, I prepared this version with basil pesto I also made myself last summer and froze.

Laura Cicutto @ConLaura

Cavallino (VE)

With the fresh orecchiette I made the other day following the Cookpad video class, which I then froze, I prepared this version with basil pesto I also made myself last summer and froze.

Saved

Ingredients

To make the orecchiette
3 1/3 cupsfine semolina flour (about 500 grams)
1 cupwarm water (about 250 ml)
For the sauce
as neededBasil pesto,
Cherry tomatoes, as desired
Salt

Saved

Steps

1

To make the orecchiette, mound the semolina flour on a work surface and make a well in the center. Gradually pour the warm water into the well.
2

Using your fingertips, mix the semolina with the water until all the water is absorbed. Then knead vigorously with the palms of your hands until the dough is smooth and elastic.
3

Take a small piece of dough and cover the rest with a kitchen towel to prevent it from drying out. (I noticed that the dough that rested became a bit softer, so I think it's better to let it rest a few minutes before shaping.)
4

Roll the small piece of dough into a rope about the thickness of your pinky finger. Cut into pieces about 1/2 inch (1 cm) long. Using a rounded knife, drag each piece of dough toward you. Then turn the dough over your thumb to form the classic orecchiette shape.
5

As you make them, place the orecchiette on trays dusted with semolina, spacing them slightly so they don't stick together.
6

Since this recipe makes a lot, for any you don't cook right away, let them dry a bit on the trays, then freeze them as they are. Once frozen, transfer them to freezer bags.
7

Cook the orecchiette in boiling salted water. Meanwhile, quarter the cherry tomatoes and place them in a bowl with a pinch of salt.
8

Drain the orecchiette, reserving a spoonful of the cooking water. Add the orecchiette to the bowl with the tomatoes.
9

Thin the basil pesto with a little of the reserved cooking water, pour it over the orecchiette, mix well, and serve.