Homemade orecchiette with a sauce of red onion

Description

What do the Italians when forced to stay home because the child has a cold? They are nice and "productive" to spend time together to make fresh pasta! We followed suit and prepared vegetable orecchiette. Traditionally, orecchiette are made exclusively from flour of durum wheat. Served with various sauces: pesto, rucola, of turnip tops, broccoli, spinach and peas, dried tomatoes and other things. We seemed pretty interesting onion dip.

Ingredients

Semolina

300 g
Water

150 ml
Red onion

1 piece
Tomatoes in own juice

5 Tbsp
Vinegar

1 Tbsp
Vegetable oil

2 Tbsp
Raisins

1 Tbsp
Nuts

1 Tbsp
Salt
Black pepper

Cooking

Once I already wrote about how easy to find in our area flour from durum wheat for pasta. Now the situation has changed – for sale appeared semolina from the Mistral. If you compare the Italian semolina and flour from durum wheat (pictured right), the type of semolina and more uniform grains, more in the Italian nanoelements :)

Chopped semolina for a few seconds in a blender, differences from the Italian flour we use is not found. But I think grind is not necessary.

Now, knead the dough. In warm water dissolve a pinch of salt. Pour water to the semolina, fumesua until the dough becomes smooth and elastic. Give test, ukryta with foil, to rest for half an hour. The dough is better and in the process to keep on polyethylene, because it dries out quickly.

From a small amount of dough roll out a sausage about 1 cm in diameter.

Cut 0.5 cm from the dough "sausages". Hold the blunt end of the knife on the piece of dough, pressing down and stretching at the same time.

Using your fingers make in the "ears" of the deepening, side test with the "wrinkles" should be outside.

Orecchiette spread on a floured towel and let them dry. Ideally, leave overnight.

After all, Italians are great entertainers, but we are not left behind. Among the "ears" found "pinks" and "lumps".

For the sauce in a pan, lightly fry the finely chopped onion. Add washed raisins and nuts. Fry the mixture for a minute.

Add the tomatoes and vinegar, sprinkle with salt and pepper to taste. Simmer the mixture until cooked onions.

Meanwhile, boil some orecchiette in plenty of salted water until the state of al dente. Maybe our "ears" a bit unprepossessing in appearance, but it became clear to us why the Italian sites, describing their manufacturing, so often use the phrase "the result exceeded all expectations." Really tasty pasta!

Recline the finished pasta in a colander and mix with the sauce.

Immediately served to the table. Eat on health!

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