So in the state of Georgia we all felt last week that Springtime was coming a little early, that wasn’t the case, of course. But that doesn’t mean a girl didn’t get inspired by the warm days to whip up something little and refreshing.
This is one of my favorite spring/summertime pastas to make. Don’t get intimidated, it’s a pretty simple pasta recipe. I found this one on Martha Stewart’s website, it is wonderful with my roasted tomatoes. The mint and lemon zest, just says summertime in your mouth.
The great thing about making this pasta is you can use your imagination to create other version of it. I love to add chickpeas, sautéed kale or spinach to the recipe with a little bit of parmesan cheese and red pepper flakes. Let your imagination go wild and while you are at remember to Set the Table with Love. 💕
2 cups semolina flour, plus more for baking sheet
1 cup all-purpose flour
1 teaspoon coarse salt
1 cup water, divided, plus more if needed
1. Mound semolina and all-purpose flours and salt in 3 separate piles on a large, clean work surface.
2. Using your fingers, swirl ingredients together until combined.
3. Gather flour mixture into a pile, and create a well in center. Pour 1/2 cup water into well.
4. Gradually incorporate flour mixture into water using your fingers.
5. Once all the water is absorbed, continue adding water, 1 tablespoon at a time, until mixture begins to form a dough.
6. Start to gather and knead dough, working it until no dry flour remains on work surface.
7. Continue to knead until smooth and elastic, about 5 minutes.
8. Divide dough into 16 equal portions, and cover them with a clean, damp kitchen towel.
9. Roll 1 portion of dough into an 18-inch-long rope.
10. Use a knife to cut and drag a 1/3-inch piece of dough from end of rope facing you — a grainy wooden cutting board helps grip the dough.
11. Holding knife at a 45-degree angle to work surface, press and roll dough toward you.
12. Unfurl each piece of dough over your thumb in the opposite direction to form a concave shape, and transfer to a rimmed baking sheet lightly sprinkled with semolina flour. Repeat with remaining dough. Orecchiette can be stored at room temperature in a single layer overnight; cover with a clean kitchen towel or plastic wrap.
Roasted Cherry Tomatoes
4 pints cherry tomatoes
Good olive oil
Freshly ground black pepper
1 cup Parmesan cheese
12 -15 mint leaves
Extra virgin olive oil to drizzle at the end
1. Preheat the oven to 400 degrees F.
2. Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
3. Transfer the tomatoes to a serving bowl and sprinkle with sea salt. Add in a little pasta water to help make a sauce, then add in drained pasta, lots of parmesan cheese, olive oil, mint leaves and lemon zest and gently toss. Taste and adjust seasonings as needed.