In the mood to make pasta for the Top Chef finale episodes in Italy? All you need to shape orecchiette is a butter knife and your hands. Watch for the how-to!
Tune in to Bravo Top Chef All Stars Thursdays at 10/9c on Bravo TV.
- 1 1/ 2 cups all purpose flour
- 1 teaspoon kosher salt
To a bowl of a stand mixer fitted with a dough hook, add flour,1 cup water and salt and knead at low speed for 10 minutes until you get a firm but pliable pasta dough.
Rest at room temperature for 40 minutes.
On a lightly floured surface knead dough by hand for a few minutes then cut into 4 pieces. Roll each piece into a long thick rope. Use a knife to cut into quarter sized pieces.
Roll each quarter sized piece into balls. Hold a butter knife at a 45-degree angle to the work surface, press into the dough with the tip of the butter knife and roll dough away from you. Then unfurl dough over your thumb in the opposite direction to form a concave shape. Place on a lightly floured surface and dry for 10 minutes. Repeat with remaining dough.
Cook pasta in salted boiling water until al dente (about 5 minutes) and serve with choice of sauce.