Homemade Orecchiette Pasta from Jenn Louis’s Pasta By Hand

by Rebekahcooked up on March 24, 2016

I may have mentioned in the past, like maybe a thousand times, how much Dave and I love to cook together. It’s one of our very favorite things. Since I am self-employed, I work in any number of studios, offices and coffee shops (and sometimes at home) throughout the week. And Dave works in downtown Portland, so when we both finally get home we are looking forward to reconnecting over cooking up a good meal.

Orecchiette Pasta from Jenn Louis's Pasta by Hand book | PDXfoodlove

This orechiette pasta from Jenn Louis’s book Pasta By Hand is one of our recent favorites! I know handmade pasta doesn’t sound like a weeknight meal on the face of it, but trust me: this was actually really easy to pull off! (Though I think we made them larger than Chef intended). Next time! And yes, there will definitely be a next time. These were so great!

The recipe for orecchiette in Pasta By Hand is followed by a page suggesting the pasta be made with turnip greens, anchovies and garlic. We didn’t have turnip greens on hand, but we got pretty close with some chard.

Orecchiette Pasta from Jenn Louis's Pasta by Hand book | PDXfoodlove

And of course I had anchovies, because I never don’t have anchovies. There’s so many great ways to eat them, but one of my favorites is to have them broken up in pasta sauce. Pure happiness.

Orecchiette Pasta from Jenn Louis's Pasta by Hand book | PDXfoodlove

Thanks to Jenn Louis for letting me reprint her lovely recipe! You can and should buy her book right here.

Stout Brownies with Irish Cream Ganache

Stout Brownies with Irish Cream Ganache


  • 6 oz. stout beer (Guinness works great!)
  • 8 oz. good bittersweet chocolate
  • 1 stick of butter, softened
  • 1 1/2 cups sugar
  • 5 eggs, lightly beaten
  • 1/2 cup plus 1 Tbsp. AP flour
  • 3/4 cup. cocoa powder
  • For the ganache:
  • 6 oz. dark chocolate, chopped
  • 3/4 cup Irish cream


  1. Grease a 9x9 inch baking dish, then line it with parchment paper. Grease the inside of the parchment paper as well. Preheat the oven to 350 degrees.
  2. In a small saucepan, bring the beer to a boil and reduce by about 2/3. Allow to cool while you work on the rest of the recipe.
  3. Cream the butter and sugar in the bowl of a stand mixer or with a hand mixer. Next, beat in eggs one at a time, and finally add the beer.
  4. Stir the flour and cocoa in by hand, until just blended. Transfer to the baking dish and bake for about 30 minutes, or until a tester inserted halfway into the middle of the pan comes out clean. Allow to cool completely.
  5. To make the ganache, place the chopped chocolate in a heavy bowl. Heat the Irish cream in a saucepan until it is just boiling, then pour over the chocolate. Set a timer for ten minutes and walk away - don't touch it! At the end of ten minutes, whisk together the chocolate and Irish cream, and transfer to the brownies, smoothing over the top. Allow 15-20 minutes to set up completely
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