Orecchiette with Walnut Sauce and Coriander

Ingredients

• 200 g semolina flour
• 100 g wheat flour
• Salt
• 100 g walnut kernels
• 20 g pine nuts
• 0.5 bunch Parsley
• 0.5 clove garlic
• 50 g ricotta
• 2 tbsp olive oil
• Salt
• pepper (ground)
• 1 bunch Coriander

Instructions

1. 1.

   For the orecchiette, mix semolina and wheat flour in a bowl and gradually add water while kneading with hands until a pliable dough forms. Shape the dough into finger‑thick rolls and cut 2–3 mm thick slices with a knife. Fold each slice over a floured thumb to create a pocket. Spread the noodles on a kitchen towel, cover loosely with another towel, and let dry overnight.

2. 2.

   For the walnut sauce, toast nuts and pine nuts in a dry pan while stirring, then cool and roughly chop. Wash parsley, shake dry, and crush with nuts, garlic, and salt in a mortar. Mix in ricotta and olive oil, season with salt and pepper. Wash coriander, shake dry, finely chop, and fold into the walnut sauce.

3. 3.

   Cook the orecchiette in plenty of salted water for 5 minutes, drain and let rest briefly. Toss with walnut sauce and serve immediately on preheated plates.