Orecchiette All Norcina Recipes

Steps:

• Mound semolina and all-purpose flours and salt in 3 separate piles on a large, clean work surface.
• Using your fingers, swirl ingredients together until combined.
• Gather flour mixture into a pile, and create a well in center. Pour 1/2 cup water into well.
• Gradually incorporate flour mixture into water using your fingers.
• Once all the water is absorbed, continue adding water, 1 tablespoon at a time, until mixture begins to form a dough.
• Start to gather and knead dough, working it until no dry flour remains on work surface.
• Continue to knead until smooth and elastic, about 5 minutes.
• Divide dough into 16 equal portions, and cover them with a clean, damp kitchen towel.
• Roll 1 portion of dough into an 18-inch-long rope.
• Use a knife to cut and drag a 1/3-inch piece of dough from end of rope facing you -- a grainy wooden cutting board helps grip the dough.
• Holding knife at a 45-degree angle to work surface, press and roll dough toward you.
• Unfurl each piece of dough over your thumb in the opposite direction to form a concave shape, and transfer to a rimmed baking sheet lightly sprinkled with semolina flour. Repeat with remaining dough. Orecchiette can be stored at room temperature in a single layer overnight; cover with a clean kitchen towel or plastic wrap.

Steps:

• Bring a large pot of water to a boil. Salt and add pasta. Cook until al dente (about 10 minutes). Drain, reserving 1 cup of the pasta water. While the pasta cooks, remove the sausage from casings and break up into small pieces. Heat 2 tablespoons oil in a heavy pan over medium heat and add the sausage. Cook for 2 minutes until lightly browned. Add the onions and garlic cloves, saute together for 3 minutes until fragrant and soft (you don't want to caramelized the onions). Add the chopped mushrooms and cook for 5 minutes or until cooked down and any liquid has reduced. Add the cream, rosemary, nutmeg, and red pepper. Let the sauce cook for 3 to 5 minutes, stirring constantly. Add the cooked pasta and the cheese and toss to coat evenly. If sauce is too thick, add some of the reserved pasta water. Season with Kosher salt and black pepper, to taste. Serve immediately