Orecchiette Harvest Pasta
Week of 11/11/19 to 11/15/2019 Please note all recipes at the PJCC and our Mini Programs are vegetarian. Ingredients subject to change based on availability and teacher’s discretion.
Yields4 servings
Yields4 servings
  • 2tablespoons vegetable oil
  • 1pieces small eggplantcut into 1-inch(4 cups)
  • 1 medium zucchinicoarsely chopped (2 cups)
  • 2 tomatoes or 4 roma tomatoescoarsely chopped (1 cup)
  • 1/3cup chopped red onion
  • 2cloves garlicminced
  • 1 19 –ounce can cannellini beansrinsed and drained, white kidney beans
  • 1 3/4cups reduced-sodium chicken broth
  • 1/2teaspoon crushed red pepper
  • Kosher salt
  • ground black pepperoptional
  • Snipped fresh basil
  • grated parmesan cheese
Orecchiette Pasta
  • 1cup semolina flour
  • 1-1/2cups all purpose flour
  • 2/3cup warm water
Flavored Orecchiette Pasta (Masters Class Only)
  • 3/4cup fresh parsley leaves
  • 2tablespoon water
Cooking Instructions
  1. In a very large skillet, heat oil over medium heat. Add eggplant, zucchini, tomatoes, red onion and garlic. Cook, uncovered, 7 to 10 minutes or until vegetables are almost tender, stirring occasionally.
  2. Add beans, broth, pasta and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer 7 to 10 minutes more or until vegetables and pasta are tender, stirring occasionally. Remove from heat. Season with salt and pepper; serve topped with basil and Parmesan cheese.
Orecchiette Pasta
  1. In a bowl, whisk the flours together well. Mound the flour on a work surface, make a deep well in the center, and pour 2 Tbs. of the water in the center. With two fingers, stir in a little flour from the walls of the well. When the water is absorbed and a paste has formed, repeat with more water until you have a soft but not sticky dough.
  2. Knead the dough on a lightly floured surface until it’s smooth and supple, 7 to 8 minutes. If it crumbles during kneading, wet your hands to moisten the dough slightly. Cut off a golf ball-size chunk of dough; cover the rest with plastic wrap. Roll the chunk into a cylinder about 1 inch in diameter. With a very sharp knife, slice the cylinder into disks about 1/8 inch thick.
  3. Pick up a disk. If it’s squashed from cutting, squeeze it slightly between your thumb and index finger to return it to a circular shape. Put the disk in the palm of one hand and press down on it with the thumb of your other hand. Swivel your hand (not your thumb) twice to thin the center of the ear, leaving the rim a little thicker. If the dough sticks to your thumb, dip your thumb in a little flour as you work. Repeat with the rest of the dough. As you finish the disks, lay them on a clean dishtowel. When you’ve shaped an entire cylinder, sprinkle a little flour over the ears and repeat the process with a new chunk of dough.
Flavored Orecchiette Pasta (Masters Class Only)
  1. Place the egg, water and parsley leaves in clear containers and blend it until pureed. Add into the dry ingredients to create green and parsley flavored orecchiette. Add more flour if needed.
Storing the Pasta
  1. If you’re not cooking the pasta immediately, spread the rounds out on floured baking sheets and leave them at room temperature at least overnight, or until they’re hard enough that you can’t slice them with a knife. (The time they take to dry depends on humidity and the moisture level in the dough itself.) Once the orecchiette are dry, transfer them to covered jars and store at room temperature.