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Orecchiette with Tomato Sauce

Saturday, March 27th
12:00 PM - 1:30 PM Pacific Time

Join Carlotta as she teaches you to make orecchiette, in Italian meaning “little ear,” which is a pasta typical from the southern region of Puglia. This pasta goes well with any sauce, but particularly this classic tomato sauce and fresh parmesan!

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Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Orecchiette with Tomato Sauce
Serves 2

Orecchiette

• 200 grams (1 cup) durum wheat flour/semolina flour (or high-gluten flour)

• 1 cup of tap water (approx. measurement as you might need a bit less or more depending on the condition of your ingredients)

Sauce

• 1 garlic clove

• extra virgin olive oil

• 200g (1 cup) passata (canned tomatoes)

• 1 tsp of sugar

• Fresh parmesan/hard cheese for grating

• Salt and pepper

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• 1 wooden board

• 1 round knife (or any round edge knife, e.g. a butter knife)

• 1 bowl

• 1 large pot

• 1 pan

• Wooden spoon

• Slotted spoon or strainer for draining pasta

General Steps

1. Make the orecchiette.

2. Prepare sauce.

3. Cook orecchiette.

4. Assemble the final dish!

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