Homemade orecchiette with fresh momotaro tomato, bacon, baby broccoli, fresh basil (@kongthao03), @enzooliveoil, and parm.
I'm not the most skilled dough person in the world, but I used half 00 flour and half semolina with warm water, beat it up in food processor, then worked it by hand, covered it in plastic and let it rest for about 40 minutes.
Meanwhile, chopped tomatoes, garlic and bacon. Blanched baby broccoli in salted water, then drained it and chopped it up. ⏱⏱⏱
When dough is ready (it should be pliable and not sticky), work in batches, keeping covered what you're not using. Roll them into 1/2" dowels, then cut them into 1/2" pieces, and press down with your thumb on the cut side to make "little ears." @ilizas was better at it than me, and kind of dug her finger around inside while cupping it into a small round shape in her hand. Next up, toss them with a little semolina so they don't stick. Repeat until done. Use immediately or freeze on sheet pans.
Now you cook! Boil salted water. Sautée chopped bacon in a little olive oil until just barely crisping up. Add garlic, sautée 2 minutes, add chili flakes, then broccoli, then chopped tomatoes. Season with salt, dried oregano, black pepper, and fresh basil.
Now drop pasta in boiling water. Cook slightly under, then drain and add to pan of sauce. The pasta will absorb the excess liquid from the fresh tomatoes. Season to taste, put in bowls, top with olive oil and fresh parm or pecorino. Eattttt.
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