Fresh handmade pasta is something special.  Sure, it leaves my kitchen covered in a thick coating of flour because I am the world’s messiest cook, but it also takes a regular pasta dish and turns up the YUM factor.  Making pasta is my newest interest, and it’s definitely something that is going to require quite a bit of practice. And time. And patience.

This recipe is my second go-round making orecchiette, and I’m steadily improving. At least, my pastas looked a lot more ear-shaped this time, and since that’s how orecchiette gets its name, I’m taking that as a good sign…

To make the orecchiette, roll a portion of the dough into a long log about a half inch thick, keeping the other dough wrapped tightly in plastic wrap while not in use.  Cut into 1/2 inch pieces and roll into a ball.  Flatten the ball with your thumb, then, still pressing, pull slightly to one side to create a dimple.  Then, take the pasta and flip inside out, placing on a floured baking sheet until it’s ready to cook. It will cook to al dente in 8 minutes. Then, the shallots are cooked until softened and wine is added and then reduced.  The herbs, pasta, radicchio, and cheese get a quick toss and the whole dish is served at room temperature.

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