Handmade orecchiette with kale and mushrooms

Method

1. Step 1

   To make the orecchiette, in a large bowl, stir semolina and hot water until a dough forms. Transfer dough to a work surface and knead for 10-15 mins or until dough is smooth and elastic. Cover with plastic wrap. Place in fridge for at least 30 mins and up to 8 hours.

2. Step 2

   Cut dough into 4 equal pieces. Shape each piece into short cylinders. Use your fingers on both hands to roll dough back and forth, working down to both ends of the dough, to form a log about 1.5cm wide. Repeat with the remaining cylinders. Cut each log into 1.5cm pieces (it should resemble tiny pillows).

3. Step 3

   Lightly dust a rimmed baking tray with semolina. Place a piece of dough cut-side up on a clean work surface. Using a butter knife (serrated if possible), flatten the dough and drag it slightly toward you over the work surface to form a disc (disc will roll up slightly). Gently push disc over the tip of your thumb to form a small cup. Arrange on the prepared tray. Repeat to shape the remaining pieces.

4. Step 4

   Freeze the orecchiette on the tray for 1½ hours (this helps the pasta to hold its shape).

5. Step 5

   To make the kale & mushroom sauce, heat oil in a large heavy frying pan over medium-high heat. Add the sausages and cook, stirring with a wooden spoon to break up any lumps, for 6 mins or until golden brown. Use a slotted spoon to transfer to a plate. Add mushrooms to the pan and cook, stirring frequently, for 4 mins or until tender and brown. Stir in shallot and cook, stirring frequently, for 1 min. Add the kale and cook for 1 min to wilt kale. Add stock and simmer for 2 mins or until kale is just tender. Stir in the cream. Return sausage to pan. Bring to a simmer. Remove pasta sauce from heat.

6. Step 6

   Meanwhile, cook pasta in a large pot of boiling salted water for 4 mins or until al dente.

7. Step 7

   Using a slotted spoon, remove pasta from water and add it to the sauce in the pan. Place over medium heat and cook pasta in sauce, tossing frequently, for 1 min. Add pasta water, if necessary, to make a saucy consistency. Season with salt and pepper.

8. Step 8

   Transfer the pasta to serving bowls. Serve immediately.
   
   To make the kale & mushroom sauce, heat oil in a large heavy frying pan over medium-high heat. Add the sausages and cook, stirring with a wooden spoon to break up any lumps, for 6 mins or until golden brown. Use a slotted spoon to transfer to a plate. Add mushrooms to the pan and cook, stirring frequently, for 4 mins or until tender and brown. Stir in shallot and cook, stirring frequently, for 1 min. Add the kale and cook for 1 min to wilt kale. Add stock and simmer for 2 mins or until kale is just tender. Stir in the cream. Return sausage to pan. Bring to a simmer. Remove pasta sauce from heat.