for 2 person

Orecchiette dough

150 g	flour for making dumplings
¾ dl	water

Sauce

325 g

Fine Food Salsa Siracusana

Pasta

	salted water, boiling
2 tbsp	olive oil
150 g	Fine Food Burrata, cut in half
4 sprig	basil, torn into pieces

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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