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LIVE Orecchiette with Tomato Sauce Class with Carlotta from Milan


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Orecchiette with Tomato Sauce

Sunday, May 30th
12:00 PM - 1:30 PM Pacific Time

Join Carlotta as she teaches you to make orecchiette, in Italian meaning “little ear,” which is a pasta typical from the southern region of Puglia. This pasta goes well with any sauce, but particularly this classic tomato sauce and fresh parmesan!


Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Orecchiette with Tomato Sauce
Serves 2

Orecchiette

  • 200 grams (1 cup) durum wheat flour/semolina flour (or high-gluten flour)

  • 1 cup of tap water (approx. measurement as you might need a bit less or more depending on the condition of your ingredients)

Sauce

  • 1 garlic clove

  • extra virgin olive oil

  • 200g (1 cup) passata (canned tomatoes)

  • 1 tsp of sugar

  • Fresh parmesan/hard cheese for grating

  • Salt and pepper

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

  • 1 wooden board

  • 1 round knife (or any round edge knife, e.g. a butter knife)

  • 1 bowl

  • 1 large pot

  • 1 pan

  • Wooden spoon

  • Slotted spoon or strainer for draining pasta

General Steps

  1. Make the orecchiette.

  2. Prepare sauce.

  3. Cook orecchiette.

  4. Assemble the final dish!