Orecchiette with Sage

For the homemade orecchiette with sage, knead all the ingredients for about 7 minutes until smooth, then cover and let rest at room temperature for ½ hour.

Then knead the dough again and divide into 4 portions.

Form each portion into a finger-thick roll and divide it into 0.5 cm thick slices.

Now press each slice in the middle with your thumb, creating the typical orichiette shape that looks like a shallow bowl.

Put the pasta on top and let it dry for at least 4 hours.

Then cook the Orichiette with sage in boiling salted water for 3-4 minutes and serve with sauce of choice, or as a side dish.

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