Orecchiette with tomato sauce and salted ricotta
Making homemade orecchiette with 500 grams of whole wheat flour and 270 grams of water heated to 70 °C.
Once you have the dough, knead until warm giving them an auricle shape.
Boil pasta in salted water, drain it and pass it in the pan with the tomato sauce “QB”.
Season with salt, sprinkle with parmesan cheese, add a round of extra virgin olive oil, basil and serve scratching some salted ricotta on top.