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Orecchiette pasta with burrata siracusana
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 742
  • Fat about 45g
  • Carbohydrates about 64g
  • Protein about 21g
This is needed
This is needed for 2 people
  • 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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And that's how it's done
And that's how it's done
Place the Knöpfli flour in a bowl, add the 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.