Orecchiette pasta with burrata siracusana

Total time: 40m
Preparation Time: 40m

For 2 people

Nutritional Information

Contains 742 Kcal, 21g Protein, 64g Carbohydrates, 45g Fat


  • Orecchiette
  • 150 g flour for making dumplings
  • 0.75 dl water
  • Sauce & burrata
  • 325 g Syracuse salsa
  • 1 tbsp salt
  • 2 tbsp olive oil
  • 150 g burrata, torn
  • 0.25 bunch basil

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  • Orecchiette

    Place the Knöpfli flour in a bowl, add 70 ml of water and knead to a soft, smooth dough. Process immediately. Roll the dough into pencil-thin dough rolls. Cut into pieces approx. 1 cm long, press flat with one finger and turn the rough side outwards. (Only work with a little dough at once as the dough quickly becomes brittle. Wrap the rest of the dough in a damp cloth to keep it soft).
  • Sauce & burrata

    Heat the salsa in a pan over a medium heat, stirring. Bring 2 litres of water to the boil with the salt. Cook the orecchiette for 6-8 mins., drain, mix with the olive oil and salsa, divide onto 2 plates. Top with the burrata and basil, serve immediately.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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