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How to make Handmade orecchiette with kale and mushrooms

Yield = 4
Prep time: 3:30
Cook time: 0:15
Total time: 3:45

Ingredients

  • Orecchiette pasta (see notes)
  • 250g semolina, plus more to dust
  • 150ml hot water

Kale and mushroom sauce

  • 1 tablespoon olive oil
  • 200g Coles Australian Pork Sausages, casings removed
  • 200g brown mushrooms, stems trimmed, thinly sliced
  • 1 small shallot, finely chopped (about 2 tablespoons)
  • 1/2 bunch green kale, rinsed, stems removed, leaves coarsely chopped
  • 1 cup (250ml) salt-reduced chicken stock
  • 3/4 cup (185ml) thickened cream

Method

  • 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.
  • 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).
  • 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. Freeze the orecchiette on the tray for 1 1/2 hours (this helps the pasta to hold its shape).
  • Step 4 To make the kale and 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.
  • Step 5 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. Meanwhile, cook pasta in a large pot of boiling salted water for 4 mins or until al dente.
  • Step 6 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. Transfer the pasta to serving bowls. Serve immediately.