Orechiette with Garlic, Oil, and Hot Pepper

Name: Orechiette with Garlic, Oil, and Hot Pepper
Cuisine: Italian
Ingredients: ¼ cup chopped fresh Italian parsley leaves; No less than ½ small and no more than 1 cayenne pepper, finely chopped; 1 recipe macaroni dough (preceding recipe); Salt; Semolina; No less than 2 and no more than 4 cloves garlic, finely chopped; ¼ cup extra virgin olive oil or to taste

Orechiette, Aglio, Olio e Peperoncino

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Orechiette are from Puglia and this way of preparing them is from Abruzzo.

Ingredients

1 recipe macaroni dough (preceding recipe)
Semolina
Salt
¼ cup extra virgin olive

Europe
France
Italy
Puglia
Pasta
Vegan

Method

Prepare the dough as explained above. Cut the dough into long strips which you will gently roll back and forth to become strings 8 inches long and ⅓ inch in diameter. Cut these strips into ¼-inch-thick pieces.