How to Make Fresh Orecchiette Pasta the Rolf and Daughters Way
Once you get the hang of making fresh pasta from scratch, these “little ears” are not only fun to make—thanks to their irregular texture and shape, they really catch and hold onto whatever sauce you’re using. Make an extra batch and freeze for weeknights.
1/5Lightly flouring your work surface, slice off a few 1/2"-thick planks of fresh pasta, then cut lengthwise into 1/2"-wide pieces.
2/5Keep remaining dough wrapped in plastic as you work. Roll each piece into a 1/4"-thick rope.
3/5Cut crosswise into 1/2"-long pieces.
4/5Using the sharp edge of a paring knife (or your thumb), simultaneously press down on the middle of each piece of the dough and push it away from you.
5/5These "little ears" are not only fun to make (once you get the hang of it), but thanks to their irregular texture and shape, they really catch and hold onto whatever sauce you're using. Make an extra batch and freeze for weeknights.
