Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Orecchiette dough
Sauce
Pasta
How it's done
Orecchiette dough
Place the flour in a bowl, add the water, knead into a smooth dough, then leave to rest for approx. 15 mins. under a bowl rinsed in water.
To shape
In batches, roll the dough into pencil-thin rolls. Cut into pieces approx. 1 cm long, press flat with one finger and turn the rough side outwards. Only work with a small amount of dough at a time as the dough quickly becomes brittle. Leave the rest of the dough under the bowl to keep it soft.
Sauce
Place the salsa in a pan, stir occasionally over a medium heat.
Pasta
Cook the orecchiette in boiling salted water for approx. 6 mins. until al dente. Drain the pasta, mix with the oil and sauce, serve on 2 plates. Top with the burrata and basil.
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