Ingredients

Serves 4-6

Dough:
500g flour
500g wholemeal flour
Salt
1 cup water
Sauce:
2 Cooked and peeled kipfler potatoes
2 heads of Baby Broccoli cooked
100g pork cheek
1 clove garlic
½ teaspoon chopped chilli
4 to 5 fresh basil leaves chopped (or basil paste if you have)
2 tablespoons chopped parsley
Grated pecorino to taste
Splash of olive oil

Method

Combine flours and salt.
Add water and work to a firm dough, 15 minutes.
Rest dough.

Roll dough into 1 cm wide logs.
Cut into small squares.
Using the back of a butter knife roll along the top of each pasta square till it curls over.
Using your finger push the indent back through pasta to form a little ear shape.

For the sauce:
Sauté slices of the pork cheek in a little olive oil until golden.
Add potatoes and cook till golden. Add garlic and chilli, and toss through the broccoli.
Finish with herbs and grated pecorino.
Check seasoning. Serve with cooked orecchiette.

Note: Orecchiette is a typical pasta from the Puglia region.