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  • Home made Orecchiette and Broccoli Rabe

    1 vote
    Home made Orecchiette and Broccoli Rabe
    Prep: 30 min Servings: 8
    by Joanne
    121 recipes
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    Imagine making your own pasta. Fresh and oozing with flavor. It’s easier than you think. Making your own “hats” or rather Orecchiette, will take about 1 hour. *Based on directions from MarthaStewart.com. Add those hats to a delicious concoction of broccoli rabe, tomatoes, artichokes, capers...there’s a lot of good flavors going on in this pasta dish: a hint of briny-lemony essence from capers, earthy sweetness from the artichoke plus fresh garden flavors from tomatoes and broccoli rabe.

    Ingredients

    • Orecchiette
    • 2 cups semolina flour
    • 1 cup all purpose flour
    • 1 tsp. salt
    • 1 cup water(divided).
    • Orecchiette with Broccoli Rabe
    • 4 TBS olive oil
    • 1/2 cup seasoned whole wheat bread crumbs
    • pinch of salt
    • 6 oz. jar artichoke hearts, drained
    • 2 tsp. minced garlic
    • 1 TBS capers, rinsed
    • 28 oz. can diced tomatoes, lightly drained
    • pinch red pepper flakes (more if you like)
    • 15 oz. can Cannellini beans, drained and rinsed
    • 1 lb. broccoli rabe, trimmed thick ends,washed and cut into 2 inch pieces
    • 8 oz. orecchiette
    • Parmesan cheese (optional)

    Directions

    1. Make the Orecchiette
    2. Mound the flours + salt in 3 piles on a clean countertop.
    3. Use your clean fingers to swirl the dry ingredient together.
    4. Make one big pile out of the flour mixture, make a well in the middle and pour in HALF a cup of the water.
    5. Gradually work the mix together with fingers and once all the water is absorbed, add more water 1 TBS at a time until a dough is formed.
    6. Knead the dough until all the flour is well absorbed and no more remains on the countertop.
    7. Continue to work the dough about 5 more minutes.
    8. Divide into 16 portions, cover with clean, damp towel and roll 1 portion of the 16 out into an 18 inch long rope.
    9. Cut a 1/3 inch piece off the end then press your thumb into each 1/3 piece to form a “hat”.
    10. Transfer to a rimmed baking sheet lightly sprinkled with semolina flour.
    11. Repeat with all the rope portions then allow the hats/orecchiette to dry over night covered with a clean towel or plastic wrap.
    12. Now you have your own homemade pasta, you’re ready to make a delicious, meatless dish bountiful with flavor and nutrition.
    13. Heat 2 TBS olive oil over medium heat.
    14. Add the breadcrumbs and salt and toast until crisp (about 3-4 minutes).
    15. Transfer to a plate and set aside.
    16. Heat 2 remaining TBS oil in the pan over medium heat.
    17. Add the artichokes and cook about 1 minute.
    18. Add garlic and capers and cook another minute or two.
    19. Add tomatoes, red pepper flakes and beans, cook over medium heat for about 5 minutes.
    20. Turn to low while you prepare the pasta and broccoli rabe.
    21. Boil a pot of salted water.
    22. Add the broccoli rabe and pasta.
    23. Allow to cook al dente (about 3 minutes).
    24. Save 1/4 cup pasta water then drain the vegetable and pasta.
    25. Add the pasta, broccoli rabe, and saved 1/4 cup pasta water to the sauce in the pan.
    26. Raise the heat back to medium and allow flavors to meld for about 2 – 3 minutes, stirring occasionally.
    27. Top with toasted bread crumbs and Parmesan to serve.

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