How to Make Orecchiette with 'Grano Arso' Flour | Pasta Grannies

Add 150 ml of warm water to the grano arso flour mixture.

Knead the dough until it is smooth and springy.

Let the dough rest for 30 minutes.

Make ropes from the dough and cut one piece off.

Using an ordinary knife, scrape the dough on a pastry board to shape it.

Turn the dough over your thumb to create the orecchiette shape.

Ensure the pasta pieces are approximately the same size for cooking.

Add the turnip tops to boiling salted water.

While the greens are cooking, warm up olive oil with chili flakes and garlic.

Fry the greens in the olive oil mixture.

Use the vegetable water to cook the orecchiette pasta.

Mix the cooked orecchiette with the greens.

Equipment Needed

Spice Level:

Dietary