Homemade Orecchiette With Pesto, Roasted Tomatoes, And Crispy Proscuitto

Last week, after years of thinking I should try, I made homemade pasta for the first time. My Grandma Wack used make homemade ravioli for her annual Christmas Eve bash. From what I've heard, the party usually featured copious amounts of wine and a steady stream of homemade Italian food and lasted into the early hours of Christmas morning. So inspired by her, I finally gave it ago. I had so much fun doing it, that I might consider starting that Christmas tradition again (after practicing a bit more).

I made orecchiette because I don't have a pasta machine and didn't want attempt rolling dough that thin without one. I'd consider investing in a pasta machine, if this becomes something I do regularly though. Orecchiette is a peasant pasta, so it doesn't have any egg. Apparently this can make it more difficult to get the dough to come together, but mine came together easily. The dough is made up of 2 cups semolina flour, 1 cup all purpose flour, 1 teaspoon sea salt, and roughly 1 cup water. First, place all the dry ingredients in separate piles on a clean surface. 

Using your hands, swirl the dry ingredients together until well mixed. Create a mound with a well at the center. Pour 2/3 a cup water into the well and using your hands slowly incorporate the flour and water. Add more water until the dough comes together. I did not need to full cup of water. 

Knead the dough until the texture turns smooth. This took me about 8 minutes. 

Divide the dough into 16 equal portions. 

Roll out one portion into a long rope. Roll the dough until it's about the width of a thumb and about 2' long. Cut the rope into 1"  segments. 

Now, use a paring knife to push down on the edge of the piece of dough, pull the knife across the dough, and unfurl the pasta over your thumb. This can be tricky to get the hang of, but it doesn't really matter if they're perfect. I found this videohelpful. Place the pasta pieces on a cookie sheet or cutting board dusted with semolina flour. Spread damp paper towels over them to keep them form drying out. Repeat this process with each of the 16 sections. 

Boil the orecchiette in salted water for about 8 minutes. 

Right now, I can't get enough of roasted cherry tomatoes, so I made some of them and added some prosciutto and pine nuts to roasting pan at the end. I made a simple pesto with basil from my herb garden. I topped the bowls off with pecorino and fresh basil. 

It was honestly one of the freshest and most delicious pasta dishes I've ever had. I can't wait to try my hand a pasta again. I'm definitely thinking about making ricotta gnocchi in the near future.