Orecchiette with Summer Corn, Tomato, and Oregano Sauce

Recipe by Chef Michelle Minori of Barzotto

What Do We Need?

For the orecchiette:
2 cups semolina flour
2 cups 00 flour
1 cup warm, salty water

For the sauce:
1 ounce fresh corn kernels
1 ounce cherry tomatoes, cut in half
2 ounces orecchiette
2 ounces corn stock
1 tablespoon olive oil
1 tablespoon butter
Juice of 1 lemon
Salt to taste

How Do We Make It?

  1. For the orecchiette: Mix the flours together in a bowl. Add salt to warm water so that it tastes slightly salty. In a KitchenAid or large bowl, add flours, then slowly drizzle in water while stirring until a dough forms. Knead on the table for a couple of minutes or until smooth. Allow the dough to rest for 20 minutes.

  2. For the sauce: While your orecchiette dough is resting, shuck the corn. Peel the husks back from the corn and discard. Carefully use a knife to cut the kernels from the cob. Put the cobs into a pot and cover with cold water. In order to make corn stock, bring the pot of water and cobs to a slow boil and let cook (about 30 minutes). Cut the cherry tomatoes in half to get them ready for our sauce. Pick the oregano leaves off the stems and set aside for your sauce as well.

  3. To form the orecchiette: To shape the pasta, cut each ball of dough into 8 portions. Roll one portion at a time into long ropes. Keep the remaining pieces covered with a damp towel. Using a bench scraper or a knife, cut each rope into little pebbles about a 1/2 inch long. Using the back of a butterknife, push down on the pebble of dough until it flips over and creates a little ear-like shape. Continue until all your dough is shaped.

  4. Fill a large pot with water and bring to a boil. Once the water is boiling, add some salt so that it tastes like the ocean. Add your beautiful oricchiette to the water and stir so that they float around in the water with lots of space. They will take about 5 minutes to cook.

  5. Meanwhile, put a pan over medium heat and add 1 tablespoon of olive oil. When your pan is hot, add 1 ounce of corn kernels to the pan and sautee until softened. Add in your tomatoes and cook until just warm. Toss in your freshly picked oregano. Once everything is aromatic, use a ladle to add 2 ounces of your corn stock to the pan and toss in 1 tablespoon of butter to thicken your sauce. Add a squeeze of fresh lemon juice and season with salt.

  6. Drain your pasta once it's cooked, and serve with your sauce. Enjoy with a friend or family!