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
Dough
To cook
How it's done
Dough
Empty the flour into a bowl and create a well in the centre. Pour the water into the well, mix, knead for approx. 10 mins. to form a smooth dough. Shape the dough into a ball, cover and leave to rest at room temperature for approx. 30 mins.
Orecchiette
Shape the dough into rolls the width of your finger, cut into approx. 1 cm pieces. Flatten the pieces of dough by dragging a butter knife over them. Pull the dough off the knife, push the dough inside out to create the orecchiette shape.
Trofie
Divide the dough into pea-sized pieces. Roll each piece from the tip of your middle finger to your wrist, then roll diagonally backwards with the outside of your hand.
To cook
Cook the pasta in boiling salted water for approx. 3 mins. until al dente, drain.
| Serve with: | Serve the trofie with pesto, the orecchiette with tomato sauce, broccoli or cime di rapa. |
|---|---|
| Tip: | Cover the dough with a tea towel while you work. |
| Note: | You can also use this basic dough to make other types of pasta such as cavatelli, gnocchetti sardi, strozzapreti and pici. |
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