Pasta CLASS

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(recipe page 62)

V

(recipe page 57)

Orecchiette with Lemon Butter, Kale and Crumbs

Orecchiette is fun to make and doesn’t require a pasta machine or eggs. Don’t worry if you can’t get the pieces perfect–they’ll be delicious either way.

ORECCHIETTE

400 grams semolina flour, plus extra for sprinkling
200ml warm water

CRUMBS

2 tablespoons extra virgin olive oil
2 cups coarse breadcrumbs (I used sourdough)

LEMON BUTTER

150 grams salted butter
2 anchovy fillets, finely chopped
2 cloves garlic, thinly sliced
zest of 2 lemons

TO COOK AND SERVE

2 cups thinly sliced kale
juice of 2 lemons
1 tablespoon cracked black pepper
finely grated parmesan

ORECCHIETTE: Place the semolina flour on a clean, flat surface and make a well in the centre. Gradually pour in the warm water and use a fork to bring the flour and water together into a dough–you might need a splash.