One of the first kinds of pasta I learned how to make from scratch is orecchiette. I love making them because it does not require a pasta roller, which not everyone has. You simply just make a log of dough, then cut it, and press it with your thumbs to form an indent. Super easy-peasy. I was experimenting with miso pasta dough since I found it to be a fun way to make pasta without using eggs – the protein in miso paste acts as the binder in place of eggs. With this recipe, I paired it with a Chinese-styled ragout, made with beef, chilies, and plenty of Chinese aromatics. I did add tomato paste, which is more inspired by Taiwanese beef noodle soup, into the sauce, since it adds a pleasant sweetness and umami to round out the flavors of the dish. Overall, this is a fairly simple but run meal to make, and one that I make quite often for myself!

For the miso dough:
1/2 cup all-purpose flour
1 tbsp miso paste
2 tbsp water

Mix together to form your dough, continuously kneading it until springy to the dough and smooth on the surface. Allow the dough to rest for at least 10 minutes before rolling into a 1/2-inch diameter log. Cut into 1/2-inch thick pieces and press with your thumbs to form the orecchiette shape. Boil in salted water for at least 5 minutes before transferring into the ragout to finish.

For the ragout:
3 tbsp finely diced shallot
1 clove garlic, finely minced
1 tspn finely minced ginger
1 tspn finely minced Thai chili
1/4 tspn Chinese five spice
4oz ground beef
canola oil
2 tablespoons soy sauce
2 tablespoons black bean paste
2 tablespoons tomato paste
1/2 cup beef stock
Greens of your choice, about 1 cup and chopped

Sweat out the shallot, garlic, ginger, Thai chili, Chinese five spice, and beef in a pot with canola oil. Once the beef is cooked, add in the remaining ingredients, minus the greens, and stir on low heat, allowing it to simmer down into a thick sauce. Finish by cooking the par-cooked pasta and greens of your choice in the sauce for an additional minute.