Method

• 1.
  To make the dough, place flour, a pinch of salt flakes and 1/2 cup (125ml) water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 8-10 minutes until a dough forms. Transfer to a work surface. Knead by hand for 2-3 minutes until a smooth dough. Enclose in plastic wrap. Chill for 2 hours.
• 2.
  Cut a small piece of dough (keep the rest covered with a tea towel to prevent it from drying out) and roll into a 20cm-long log about 1cm thick, then cut into 1cm pieces. Place a piece cut-side up and, using your thumb, press down and twist at the same time to flatten and curve up the edges. Repeat with remaining dough. Place the orecchiette on a well-floured tray and cover with a tea towel.
• 3.
  Place potatoes in a medium saucepan of lightly salted cold water. Bring to the boil. Cook for 20 minutes or until tender. Drain well. When cool enough to handle, peel and slice into rounds. Set aside.
• 4.
  Bring a large saucepan of salted water to the boil. Strip larger leaves from cime di rapa and cut stems into 3cm pieces. Keep smaller, inner leaves whole. Boil stems for 8-10 minutes, add larger leaves and cook for a further 3-4 minutes, then add smaller inner leaves, stir and drain. Set aside.
• 5.
  Bring another large saucepan of salted water to the boil. Cook orecchiette, in 2 batches, for 5-6 minutes until al dente. Meanwhile, heat oil in a large frypan over medium-high heat. Add potato and cook for 3-5 minutes until crispy, then add garlic and cook for 30 seconds. Add chilli and cime di rapa stems and leaves and toss to heat through. Drain orecchiette and add to the pan.
• 6.
  Season with salt flakes and freshly ground black pepper, then add the pecorino and parsley and toss until well combined. Serve immediately, finished with a final sprinkling of pecorino.