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Fresh orrechetti con broccoli


  • To make the pasta, combine the flours with a pinch of salt in a large bowl. Then make a well in the centre and pour in a little water. Mix well with a wooden spoon, adding more water until the mixture comes together into a firm ball.
  • Then knead the dough on a lightly floured workbench for about 10 mins until it becomes smooth and elastic.
  • When ready, take a piece of dough, roll it out to a 1 cm log all the way down and cut it into 1 cm pieces. Then, using a butter knife, push down onto each piece of dough until it nearly touches the bench and pull it towards yourself, so that the dough curls over the knife. Fold the dough the other way until it looks like an ear.
  • Place all the orrechetti onto a floured tray and set aside. 
  • Parboil the potatoes in lightly salted boiling water for about 20 mins. Drain well and cut into 1 cm dice.
  • Then cook the pasta and broccoli, covered, in plenty of salted, boiling water until al dente. Drain well.
  • At the same time, heat a little oil in a large pan and gently saute the pig’s cheek, potatoes, basil-infused oil, shallots, garlic and chilli. When softish, add the pasta and broccoli with the cheese, parsley and a little more oil, if needed. Toss well and serve.
  • nb. Of course, you can use bought orrechetti.


  • 250 gm plain flour
  • 250 gm wholemeal flour
  • rock salt
  • about 800 ml water
  • 4 kipfler potatoes, skin on
  • 300 gm broccoli florets
  • olive oil
  • 100 gm pig’s cheek (or pancetta), finely sliced 
  • 10 gm crushed fresh basil mixed with a little olive oil
  • 2 shallots, finely chopped
  • 1-2 garlic cloves, finely chopped
  • 1 small red chilli, seeded & finely chopped
  • a handful of freshly grated pecorino or parmesan cheese
  • ¼ bunch Italian (flat leaf) parsley, finely chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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