Ingredients for the pasta

• 120 g tipo ’00’ flour
• 120 g semolina flour
• 140 ml water

To make the pasta:

1.Combine flour and water together in a bowl and knead until it comes together. It should be smooth and firm. Wrap in cling film and let rest in the fridge for at least an hour.

2.Cut the dough to around six pieces, and roll them into thin strips (about the width of your pinkie).

3.Cut the strips into small, equal sized pieces.

4.To shape the orochiette, use a butter knife to press the piece of pasta to the table while pulling the knife towards yourself. The pasta should wrap around the blade of the knife. Invert the pasta off the knife over your finger.

5.Leave the shaped pasta onto a lightly floured surface to wait for cooking.

6.Cook the orochiette in boiling water for around 3 minutes, depending on size, and strain.

Ingredients for the sauce

• 2 shallots, diced
• 2 garlic cloves, minced
• 150 g mushrooms, sliced
• 2 bay leaves
• thyme
• 250 ml cream
• 150 ml white wine
• 50 ml marsala wine
• 600 ml chicken stock
• dash of soy sauce
• 25 g grated parmesan

To make the sauce:

1.Sautee shallots and garlic on medium high. Add the mushroom, thyme and bay leaves.

2.Add both wines and cook until evaporated.

3.Pour in the stock, and let it simmer until reduced by half, about 15-20 minutes.

4.Add cream, bring to a boil and then leave on low heat for 10 minutes.

5.Add the cooked orochiette and simmer on medium heat for a couple minutes.

Notes:
Cut the pieces of dough pretty small, before making the orechiette.
Shaping the orechiette can be pretty tricky. I didn’t fold it open here, but it still worked well.
The sauce has pretty intense flavours, so a simple, refreshing salad goes nicely with it.