This takes a while to make, but homemade pasta is always worth the effort. It is a relatively easy - and messy - process, one that the kids can get their hands dirty with! However, adult supervision is required, as knives are involved.
The recipe can be easily modified to include more people - just add 100g of flour and 1 egg more per person.
The pasta will go well with almost any sauce. My Mum's partner makes a wicked orecchiette with rocket, olive oil and prawns. We served our pasta with homemade pesto, chicken, roasted cherry tomatoes and feta and it was superb.
Preparation Time: 1 1/2 hours (make a day ahead)
Cooking Time: 12 minutes
Makes: 2 servings
Ingredients 200g tipo '00' flour
Sift the flour into a large bowl and make a well in the middle. Crack the eggs into a small bowl (to check they're fine) and place in the well.
Use a fork to beat the eggs, then mix them into the flour with your fingertips.
Once combined, knead the mixture until it forms a dough. This takes some time, and quite a bit of effort. Feel free to slam the dough around on a clean tabletop or bench. The dough should become elastic and smooth, not sticky or crumbly.
Wrap the dough well in cling wrap, as any air bubbles might dry out the dough, and leave in the fridge for at least half an hour.
To make the pasta, divide the dough into roughly three pieces and roll each into a cylindrical shape with a 2-2.5cm diameter. Cut a 2-3mm piece from the rolled dough and use your fingers to ensure it's round.
Place the piece in the palm of your hand and press the middle with your thumb, to leave a dent. I found it best to press the sides with my fingers afterwards, to keep the piece in shape.
Lay on a tea towel and repeat with the rest of the dough.
Cover the orecchiette with another tea towel and leave overnight to dry.
To cook, place the pasta in a pot of boiling water for approximately 12 minutes, or until al dente.