Orecchiette with Roasted Radicchio

Ingredients

• 1 cup (175 g) fine semolina flour (look for “rimacinata” on the label, meaning re-ground)
• 1 cup (125 g) all-purpose flour
• 1 cup (240 ml) water
• 1 head radicchio, quartered lengthwise, core left intact
• Extra-virgin olive oil
• 1/4 cup (40 g) pine nuts, toasted
• 1/4 cup (45 g) raisins, soaked in hot water for 30 minutes
• 1 tsp cider vinegar or lemon juice
• Salt
• Freshly ground black pepper