Orcchiette alla Vodka

 

The Pasta-

This amazing pasta is made completely by hand. Franny came over and was key to making this work. It is also a double batch and I didn't measure anything so don't ask. I also made the pasta on the counter by putting down enough flour and salt and making a volcano. Into the crater I cracked 4 eggs and added some olive oil. Mixing this and folding the flour into the eggs, then kneading it and letting it sit to let the flour fully absorb the moisture.

The pasta is divided out into 8 equal portions. Each portion is then rolled out by hand into long snakes then cut into small pieces then pressed into the palm of my hand to make a coin shape that is thin in the center and thicker on the edges. This creates a chewy delicious pasta that holds onto sauce very well.




The Sauce-

This is started by slicing an entire bulb of garlic as thinly as possible, and then sweated in olive oil until the only thing you can smell is delicious garlic. Meanwhile scald tomatoes then separate the seeds and skins from the fruit. Add a good deal of vodka to the oil and cook down to a syrup. Add the, now crushed, tomatoes and add salt then simmer. Add to this a good deal of cream.





To finish this dish add fresh chopped parsley and grated cheese.

Buon Appetito!