Can you guess which country
consumes the most pasta?
According to the Rome-based
International Pasta Organisation,
Italy consumes the most, followed
by Venezuela and Tunisia. The U.S.
ranks 7th of the 47 countries listed,
but is the second largest pasta
producer in the world.
Orecchiette pasta with simple ingredients, such as wild mushrooms,
cherry tomatoes, shallots, garlic, butter and fresh basil, pictured here,
can command a higher price because it is homemade.
8 oz. all-purpose flour
6 oz. egg yolk
1 whole egg
1 t. sea salt
1 t. olive oil
When working with mushrooms that are
particularly dirty, plunge them into 1 gallon
water mixed with 2 T. flour, and remove
quickly. The mixture keeps mushrooms
from absorbing too much water.
Dry fresh orecchiette at room temperature for
an hour or so, then freeze up to six months.
When adding herbs to a dish, remember,
“dried at the beginning, fresh at the end.”
To make orecchiette using the
traditional method, work directly on
counter. Shape flour into well. Add
egg mixture, salt and oil. Incorporate
slowly, forming dough.
Use a food processor to quickly make
dough. Add flour, egg yolk, egg, salt
and oil; mix until incorporated.
Once dough is made, knead for
1-2 minutes until it becomes slightly
elastic (do not overwork).