Pasta with Ingredients From Your Kitchen | Cooking with the Gucci Osteria Chef Mattia Agazzi

Mattia Agazzi the Chef de Cuisine at the new Gucci Osteria da Massimo Bottura in Beverly Hills shows you how to hand make Orecchiette pasta with a Sun-dried Tomatoes and Anchovies sauce. Ingredients for 3 people: For the pasta: • 100 g semolina (if you do not have semolina you can mix half and half or even use only "00" finely milled flour or all purpose flour which includes semolina) • 50 g lukewarm water For the sauce: • 1 garlic clove • 4 anchovies • 20 ml white wine • 10 g capers (rinse well) • 20 g semi sun-dried tomatoes • 1 stalk of diced celery • Breadcrumbs to taste • 1 lemon Method: Put the flour in a bowl and incorporate the water a little at a time until it has a smooth and homogeneous consistency. Once the dough is ready, let it rest for 30 minutes in the refrigerator, then roll out the orecchiette into a 1.5cm thick sausage. Cover the rest of the dough whilst you work. Slice the length of pasta into 8mm pieces, then using a butter knife, push the dough down and towards yourself. The dough will curl over the knife. With your thumb invert the pasta to curl back over itself, creating that inside-out shape. The secret is to do many to achieve the right shape so the perfect amount of sauce can cling to them. After the orecchiette are made (and sitting on a flour dusted board), start making the sauce. Crush the clove of garlic and brown it in a pan with a drizzle of oil, add the anchovies until they melt down and add the capers, chopped semi sun-dried tomatoes