Orecchiette with beet sprouts

Preparation of the dough:

• Knead the flour, egg white, salt and water, if necessary, to a firm dough.
• The dough should be elastic and homogeneous. Roll our rolls of about the width of a finger and cut these into 3-4mm thick slices.
• Lay these onto a pasty board and press down slightly until they form the typical “orechiette” shape, i.e. concave on one side and convex on the other.
• Leave the orechiette to dry for about ½ a day.     

Preparattion of the sauce:

• Cut the beet sprouts into small pieces. Scrape the salt off the anchovies and quickly wash and dry them and cut into small pieces.
• Boil the beet sprouts in salted water and after around 10 to 15 minutes add the orecchiette to the same pan. Continue boiling.
• In the meantime heat the oil in a large frying pan and fry the sliced garlic and the chilli pepper.
• As soon as the garlic has obtained a golden colour (do not burn it), remove the pan from the heat and add the anchovies.
• Press them down with a fork. Drain the pasta and the beet sprouts when cooked ad add to the frying pan.
• Mix around for one minute. Serve hot.