Homemade Orecchiette Pasta with Bev Weidner | Mom Wins | Food Network

Making homemade orecchiette pasta is wayyy easier than you think! #MomWins

Follow Bev: https://www.instagram.com/bevcooks/

Subscribe ► http://foodtv.com/YouTube
Get the recipe ► https://foodtv.com/2TcNCw5

There’s rarely a dull moment in Bev Weidner's kitchen. She show us the go-to recipes, tips and hacks that keep her family happy and healthy. This isn’t insta-perfect parenthood – Mom Wins pulls back the curtain on all the challenges, laughter and delicious messes of real life.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Handmade Orecchiette
RECIPE COURTESY OF BEV WEIDNER
Level: Intermediate
Total: 1 hr 40 min (includes resting time)
Active: 40 min
Yield: 2 to 4 servings

Ingredients

1 cup all-purpose flour, plus more for dusting
Coarse salt and freshly cracked black pepper
1 large egg, lightly beaten
2 tablespoons extra-virgin olive oil
Freshly grated Parmesan, for garnish
Fresh basil leaves, for garnish

Directions

Mound the flour on a clean work surface. Sprinkle with the salt and toss with your fingers, then make a well in the center of the flour and pour in the beaten egg. Quickly combine with your fingers and as the dough starts to come together, add 1 tablespoon of water at a time, up to 3 tablespoons total. Keep kneading until you get a solid but soft ball of dough, about 5 minutes. Place it in a bowl and cover with a damp towel for 30 minutes to 1 hour.

Divide the dough into 4 equal pieces. Roll them each out on a floured surface to make a skinny log about 10-inches-long. Pinch off a small piece of dough, just enough to cover your fingertip, and roll the dough against the floured work surface with your thumb, creating a "little ear". Transfer the orecchiette to a large piece of parchment paper. Keep pinching and making the orecchiette with your thumbs until no dough is left.

In the meantime, bring a pot of salted water to a boil. Pick up the sides of the parchment paper to slide the fresh pasta into the water. Boil until the pasta floats to the top, 2 to 3 minutes.

Reserve about half a cup of pasta water, and drain the rest.

Combine the pasta with the oil and 2 tablespoons pasta water in a large bowl (add more pasta water if it seems dry!). Season with a pinch of salt and pepper and divide between 2 dinner bowls, or among 4 smaller bowls. (Our kids eat only a tiny bit, so we could still call this 2 servings.)

Garnish with freshly grated Parmesan and fresh basil leaves!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
► WEBSITE: https://www.foodnetwork.com
► FULL EPISODES: https://watch.foodnetwork.com
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork

#MomWins #FoodNetwork #HandmadeOrecchiette

Homemade Orecchiette Pasta with Bev Weidner | Mom Wins | Food Network
https://youtu.be/gwHWa-M6WO8