Orecchiette with rapini

By Michael Bonacini
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  • 454 grams rapini
  • Salt for boiling pasta
  • 6 tablespoons (90 milliliters) olive oil + more for drizzling
  • 3 garlic cloves, sliced
  • 1 teaspoon (5 milliliters) pepper flakes
  • 1/2 cup (120 milliliters) pine nuts
  • Grated parmesan, for serving

Orecchiette pasta:

  • 2 cups (480 milliliters) flour
  • 3/4 cups (180 milliliters) semolina flour
  • 1/2 teaspoon (2.5 milliliters) salt
  • 3/4 cup (180 milliliters) warm water


  1. To make the pasta, sift together flour and semolina flour in a bowl. Make a well in the centre of the flours.
  2. In a separate bowl, dissolve the salt in the water. Pour the salt water into the well in the flour. Pull flour in from the sides of the bowl to the centre, mixing together, then kneading until the dough is smooth and elastic. Break off pieces of the dough and roll into thin logs. Cut each log into rounds. Put a round in your palm, then press your thumb into it to form an indent. Set on a baking tray dusted with semolina to dry. Repeat with the rest of the dough.
  3. Fill a pot with water and salt it generously. Add the rapini and cook until soft. Drain.
  4. In a separate pot of salted water, cook dried orecchiette until pasta is almost al dente. Drain, but reserve 1/2 cup (120 milliliters) of pasta water.
  5. In a skillet, heat olive oil. Add garlic, pepper flakes, and pine nuts and fry until fragrant. Add cooked rapini and pasta. Toss to coat. Add reserved pasta water and cook a few minutes to reduce.
  6. Serve sprinkled with parmesan and drizzled with olive oil.

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