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Not much kissing after Handrolled oricchette pasta with wild garlic pesto and crispy bacon

Handrolled oricchette pasta with wild garlic pesto and crispy bacon

Handrolled Oricchiette Pasta

250g semolina flour

125g 鈥�00鈥� flour or strong bread flour

Mix the flours and season with a pinch salt.

Add enough water to make a dough 鈥� about 200ml and then knead for about 10 minutes.

Wrap in cling and chill for an hour.

Cut the dough into about 10 pieces and roll each into a thin sausage shape. Cut small pieces from each. Press each piece between your index finger and thumb to make an ear shape. Roll down a fork or gnocchi roller to dent if you wish and allow to dry on a floured surface for about an hour.

Wild Garlic Pesto

Handful of wild garlic leaves, washed well and shredded

50g roast hazelnuts

25g grated parmesan

50ml olive oil

Blend together and season with salt and pepper to taste.

6 slices smoked streaky bacon

Handful chopped fresh parsley

Extra parmesan to serve

Cook the bacon until crisp and golden and chop.

Cook the oricchiette in boiling salted water for 3 minutes and drain.

Toss in to the pasta and add a little of the water to emulsify.

Add the bacon and parsley and mix well.

Spoon into bowls and sprinkle over some parmesan to serve.

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