Learn how to get the best from your broccoli with this pasta recipe and how to use any leftover breadcrumbs to give some extra flavour and crispiness to your pasta!
Usually orecchiette are made with a simple sauce, cime di rapa which is a type of broccoli leaf. This type of veg is hard to find here in the UK so we are using broccoli.
**If you are going to make your own orecchiette pasta : This type of pasta dough is made with durum wheat semolina and water and is a southern Italian speciality. Plus, because there are no eggs in the recipe, it can stay a long time in the fridge before cooking (and, it’s vegan). This dough is so simple to make and you can simply let it dry on a wooden board for a few hours to produce the perfect "al dente" consistency. Al dente means firm when bitten.
This recipe will feed around 2 to 3 person
All you need is: