Grano Arso Orecchiette
Made with "burnt wheat" flour, this fresh pasta is full of toasty, nutty flavors.
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Cooking tools:
- Pot
- Fine-mesh sieve
- Mixing bowl
- Stove
- Kitchen towel
- Skillet
- Spider strainer
- Slotted spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Ladle
- Tongs
Ingredients
- 3 cups tender, small leaves and tender shoots from a zucchini plant, large pieces halved
- Salt
- 3⁄4 lb. grano arso orecchiette
- 3 tbsp. extra-virgin olive oil, plus more as needed
- 4 large garlic cloves, thinly sliced Freshly ground black pepper Ricotta salata, for garnish
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