Egg-free pasta

[contadina]

Here's a lovely and simple recipe for egg-free pasta much loved in Puglia.

Serves two greedy people as a main.

200g/7oz plain flour
100g/3.5oz semolina flour (you can just use plain, just semolina or even wholemeal - I personally like a mix)
Pinch of salt
Enough tepid water to make a dough

Heap the flour and salt together in a mound and create a well in the centre. Add the tepid water slowly and mix to a firm elastic dough. Knead well and shape into long rolls that are 1.5 cms in diameter. Cut into square-like sections and drag them one at a time, slowly over a work surface using the tip of a table knife to form little shells. It helps to start from the top and to continue holding the top with your other hand whilst dragging them down. You can place each shell upside down on the tip of your thumb to accentuate its curve. To give you and idea of the shape that you are after, orecchiette means ‘little ears’ in English.

The same dough can be used to make a rustic macaroni. You just need need a thin, straight piece of metal. I use an old, handle-less bbq skewer. This time you'll need long rolls that are about 1cm wide. Cut every 3 cms or so. Then, place two cut pieces on your work surface. Place your metal tool on top of them and roll it up and down quickly to create macaroni-like tubes. Don't worry if they don't all work - it'll just look more homemade.

Orecchiette works really well with tomato-based sauces. I've also included the recipe for a non-tomato recipe using orecchiete as it's really easy and tastes divine (if you like broccoli).

Orecchiette e Cime de Rapa (it has an e at the end but I've spelled it phonetically for obvious reasons) - Pasta with Broccoli

Cime de rapa is often referred to in English cookbooks as turnip tops (a very distant relation), this is a most confusing description. It looks and tastes more like a slightly stronger flavoured sprouting broccoli, so substitute any of this family should you be unable to find any.

360g/12.5oz orecchiette
6 tbsp olive oil
2 fresh red chillies or 1tsp dried and crushed
400g/14oz cime de rapa
4 garlic cloves, sliced or bruised and whole
50g/2oz Parmesan or pecorino cheese

Anchovy fillets (3) or a handful of capers are often included and you may also wish to include 3 tbsp pine nuts and/or 3tbsp soaked sultanas.
Clean and de-leaf the cime de rapa and cook for five minutes in salted boiling water, then drain. Heat the oil in a pan and cook the garlic and chilli for 3 minutes. Add the cime de rapa and cook for around five minutes until tender, stirring occasionally.

Meanwhile cook the orecchiette in a pan of salted boiling water for 10 minutes. Drain the pasta and toss with the cime de rape. Serve with grated cheese and dried chilli flakes. Alternatively, you can cook the cime de rape with the orecchiette. If using this method pour oil and sprinkle cheese on once drained.