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1
Make the dough: Whisk the semolina and all-purpose flour in a large bowl.
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2
Mound on a work surface and make a well in the center.
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3
Pour 1/2 cup cold water into the well.
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4
Using a fork and working your way around the well, gradually mix the flour into the water.
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5
Continue mixing until the dough is crumbly.
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6
If the dough is too dry to come together, add up to 1/4 cup more water, a little at a time.
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7
Knead the dough until smooth and elastic, about 6 minutes.
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8
Wrap in plastic wrap and let rest at room temperature,30 minutes.
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9
(The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.)
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10
Divide the dough into 4 pieces.
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11
Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a 1/2-inch-thick log.
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12
With a knife or bench scraper, cut the log into 1/2-inch pieces; roll each piece into a small ball.
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13
With floured hands, press your thumb into a dough ball and drag it toward you to form a bowl shape; put the dough on the tip of your index finger and turn it inside out.
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14
Repeat to form the remaining orecchiette; transfer to a floured baking sheet as you go.
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15
Bring a large pot of salted water to a boil.
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16
Meanwhile, melt the butter with the olive oil in a large skillet over medium heat.
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17
Add the leeks and cook, stirring occasionally, until softened but not browned, 7 to 8 minutes.
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18
Add the ham and cook until heated through, about 3 minutes.
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19
Stir in the garlic and thyme and cook1 minute.
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20
Add the peas and broth and bring to a simmer.
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21
Stir in the heavy cream and lemon juice, season with salt and pepper and simmer until the peas are tender, about 5 minutes for frozen, 10 minutes for fresh.
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22
Transfer the orecchiette to a colander and shake over the baking sheet to remove the excess flour.
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23
Add the orecchiette to the boiling water and cook until al dente, about 8 minutes.
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24
Remove with a strainer or slotted spoon and add directly to the skillet with the ham and peas.
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25
Toss, adding spoonfuls of the pasta cooking water to loosen, if necessary.
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26
Remove from the heat and stir in the parmesan.
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27
Photograph by David Malosh
