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Orecchiette with tomato and basil

Name: Orecchiette with tomato and basil
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 4
Ingredients: 2 cups (300g) tipo ‘00’ (super- fine soft Italian flour), plus extra to dust; 1/4 cup (60ml) extra virgin olive oil; 6 tomatoes, halved; 1/4 cup (60ml) chicken stock; 3 garlic cloves, crushed; 1 parmesan rind; 1 tbs red wine vinegar; Basil leaves, to serve

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A simple and easy homemade pasta recipe that is a great vegetarian, mid-week staple when feeding the family.

2 cups (300g) tipo ‘00’ (super- fine soft Italian flour), plus extra to dust
1/4 cup (60ml) extra virgin olive oil
6 tomatoes, halved
1/4 cup (60ml) chicken stock
3 garlic cloves, crushed
1 parmesan rind
1 tbs red wine vinegar
Basil leaves, to serve

Method

1.

Combine flour and 150ml warm water in a bowl, transfer dough to a lightly floured work surface and knead for 8-10 minutes until smooth. Roll dough into a ball and atten slightly into a disc. Enclose in plastic wrap and chill for 2 hours.
2.

Slice dough into 1cm-thick strips, cover with a clean damp tea towel. Working with one piece at a time, gently roll each strip into a long, thin sausage.
3.

Cut dough into 5mm-long pieces, then stand on one end and gently squash down with your thumb to create an indent (this will form the little ear shape). Repeat with remaining dough.