Homemade Orecchiette

When I posted that I used store bought Orecchiette my mom commented with the recipe for homemade ones.
"To make orecchiette, take equal amounts flour and semolina. If I remember maybe 2 cups each. Put in middle of table (or large bowl if you like), but with my nonna, we made a mound on the table, and made a volcano in the middle. Sprinkle some salt over all, add about 1 cup water into the volcano, and work it in with a fork. It may not all work in, but you will get a dough. Knead the dough. Divide into several chunks, roll into snakes about as fat as your thumb. Then cut into pieces about 1/2" thick. Put that cut piece in your left palm. Now stick your right thumb tip into it, and form over your thumb tip. Pinch the sides alittle, and put on a clean towel to dry.Use the leftover flour/semolina mixture on your hands and cutting surfaces to keep dough from sticking."
I started to make the pasta before I remembered that I didn't have any semolina. I went ahead anyway. I had to add more flour for rolling. But came out really well. Really simply, but not fast.
I cook the Orecchiette in salted boiling water until they floated (about 2 min). Then mixed them a sauce of fresh tomatoes, capers, olives, and topped with parmesan. Came out a bit on the chewy side, next time I'll use the semolina.

Fennel and Mushroom Orecchiette

A friend asked me "Where is Italian NG?". I remember as a child asking my mom the same thing. "Why do we always eat rice?" Now I almost never make pasta. Its funny because my husband loves pasta, and I would almost always want to eat rice! So I made this meal to answer my friend. Here is Italian NG's Dinner:


I found some really nice imported orecchiette, which are little pasta ears. I wanted to make a simple sauce,with tons of veg but the orecchiette are small and I didn't want to overpower them.
In a non-stick pan over med heat:
1 tsp oil
1 finely chopped onion
1/2 a finely chopped fennel bulb
9 cloves of roasted garlic
9 mushrooms, sliced so they look like the orecchiette
1 tsp fennel seed
Salt and pepper

After the mushrooms stop giving off liquid and the onions have a nice colour add:
1 can Roma tomatoes
1/2 cup sliced olives rings

Cook for 10-15 min or until pasta is ready. Can add some of the pasta liquid if the sauce is too dry.

Mix with the orecchiette and top with fennel greens.