Handmade Orecchiette with Asparagus, Pancetta, and Cherry Tomatoes

Combine all-purpose flour and semola rimacinata in a medium-sized mixing bowl. Gradually incorporate water, just a little at a time, kneading continuously until a firm yet pliable dough forms—aim for a consistency that is smooth and elastic but not sticky.

Take a small piece of the dough and roll it on a wooden surface to form slender ropes, each about 1/2 cm in diameter. Slice these ropes into small segments. To shape traditional orecchiette, press each piece with your thumb or the flat of a knife, then invert to create a shallow, ear-like cup. If the dough feels too moist or tacky, dust the pieces with extra semola to prevent sticking.

Thoroughly rinse the asparagus and trim off the tough, woody ends. Bring a large pot of salted water to a rolling boil and blanch the asparagus for 3-4 minutes—just until tender-crisp. Immediately transfer the cooked asparagus to a bowl of ice water to halt the cooking and preserve the vibrant green color. Once cooled, slice the spears into 1cm rounds.

Clean and halve the cherry tomatoes, removing any stems. Set aside.

In a heavy-based sauté pan, heat a generous drizzle of extra-virgin olive oil. Add a lightly crushed garlic clove, allowing it to just turn golden and infuse the oil. Introduce the sliced asparagus and a pinch of salt, sautéing briefly. Stir in diced Italian pancetta and splash in a bit of the reserved asparagus cooking water to help blend flavors. Finally, add the chopped cherry tomatoes and continue cooking a few minutes, seasoning to taste. Remove from the heat as soon as the tomatoes have softened and begun to meld into the sauce.

Bring a large pot of salted water to a boil. Add your handmade orecchiette and cook for 4-5 minutes, or until they rise to the surface and are al dente. Drain well and immediately toss the pasta in the pan with the asparagus, pancetta, and tomato mixture. Stir vigorously to ensure the orecchiette soak up the flavorful sauce. Finish with a twist of freshly cracked black pepper and a generous sprinkle of grated Parmigiano Reggiano. Serve hot for the best taste and texture.