Orecchiette

Method

1. Make a volcano shape with semolina flour on a work surface.
2. Add cold water to the center and begin kneading the dough.
3. Knead until the dough is smooth and elastic.
4. Let the dough rest for about 15 minutes.
5. Roll the dough into a long sausage and cut it into small pieces.
6. Shape each piece into an orecchiette by pressing and flipping it over your thumb.
7. For the sauce: finely chop fresh tomatoes.
8. In a pan, heat oil and add garlic, basil stems, and basil leaves.
9. Add the chopped tomatoes and cook briefly.
10. Finish with lemon zest.
11. Cook the orecchiette in boiling salted water, drain, and toss with the sauce.