Handmade Orecchiette with Leek and Pea Cream Sauce
Laura Alpern shows how to make eggless pasta dough from equal parts semolina and all-purpose flour, shape it by thumb into cupped orecchiette without a pasta machine, and toss it in a pan sauce of butter-softened leeks, garlic, fresh thyme, lemon juice, chicken stock, peas and cream.
Ingredients15
Method18 steps
- 1
In a large bowl, mix 2 cups of semolina pasta flour and 2 cups of all-purpose flour with a fork.
- 2
Make a well in the centre of the flour and pour in about 3/4 cup of cold water.
- 3
Swirl a fork from the inside out to draw flour into the water, splashing in a bit more cold water as needed until you can press it into a dough.
- 4
Turn the dough out onto a clean counter or silicone mat and knead by hand for about 5 minutes until smooth and elastic.
- 5
Wrap the dough tightly in plastic wrap and let it rest at room temperature for about 30 minutes.
- 6
Lightly flour the work surface, unwrap the dough, and cut it into four equal quarters with a bench scraper or knife.
- 7
Roll one quarter into a rope about 1/2 inch thick, then cut the rope into small, bite-sized pieces.
- 8
Roll each piece into a small ball, press your thumb into it, and drag it toward you across the mat to form a cupped orecchiette shell.
- 9
Spread the shaped orecchiette on a baking sheet and dust lightly with flour so they don’t stick.
- 10
Slice the cleaned leeks into thin rounds and soak them in a large bowl of cold water for a few minutes without stirring so any grit sinks, then lift the leeks out and drain.
- 11
Grate 3 garlic cloves into a paste on a microplane, and strip and chop about 1 teaspoon of fresh thyme leaves.
- 12
Melt butter with a splash of olive oil in a skillet over medium heat, then sauté the drained leeks until soft.
- 13
Stir in the grated garlic, chopped thyme, a pinch of salt and a few cracks of black pepper.
- 14
Pour in the juice of 1 lemon and the chicken stock, then bring to a gentle simmer.
- 15
Tip the frozen peas straight into the simmering sauce.
- 16
Bring a large pot of water to a rolling boil, drop in the orecchiette, stir gently so they don’t stick, and boil for 7 to 8 minutes until they float.
- 17
Stir a splash of cream and grated Parmesan into the sauce skillet just until warmed through.
- 18
Drain the pasta, return it to the pot, pour the leek and pea cream sauce over the top, and toss well before serving.
Tips
Making and Resting the Eggless Dough
Combine equal parts semolina pasta flour and all-purpose flour, make a well in the middle, and work in cold water a little at a time until you can gather the dough by hand. Knead on a silicone mat or lightly floured counter for about 5 minutes until smooth and springy, then wrap tightly in plastic and rest for 30 minutes so the gluten relaxes before shaping.
Shaping Orecchiette by Thumb
Cut the rested dough into four pieces. Roll one piece into a rope about 1/2 inch thick, cut it into small nuggets, roll each into a ball, and press-and-drag with your thumb across the mat so it curls into a little ear-shaped cup. Dust the tray with flour so the finished pieces don’t stick together.
Washing the Leeks and Building the Sauce
Because grit hides between the layers of a leek, slice the rounds first and let them sit in a big bowl of cold water without stirring — the sand sinks to the bottom and you can lift the clean leeks right off the top. Soften them in butter and a little olive oil, stir in grated garlic and thyme, brighten with lemon juice, simmer with chicken stock and frozen peas, and finish with cream and Parmesan.