Making a delicious Meditteranean-inspired pasta dough

Chef Vincent Giancarlo of The Jimmy joined QC@3 to teach us how to make Orecchiette Pasta Dough.

CHARLOTTE, N.C. (QC Life) - The Jimmy is a Mediterranean-inspired restaurant with a strong focus on the Italian coast. The Jimmy replicates the feelings and flavors you would get in a trattoria or bistro overlooking the Mediterranean coast.

Chef Vincent Giancarlo of The Jimmy joined QC@3 to teach us how to make Orecchiette Pasta Dough.

The Jimmy makes all its pizzas by hand and most of their pastas. The ones that aren’t house-made come from Italy

The menu is inspired by the calendar, which is a tradition in both Italian and Southern kitchens. They change their menu with the seasons so that they can use fresh and locally or regionally sourced ingredients.

Reservations can be booked online,

Orecchiette Pasta Dough


200g 00 Flour

200g Semolina Flour

150g Water


  • In a standing mixer, mix on 1st setting for 1 minute until the dough starts to form
  • Next, mix on second setting for 8-10 minutes until the dough is smooth and in one piece.
  • Pull the dough from the mixer and rest a minimum of 1 hour, wrapped in plastic or covered tightly.
  • Keep the dough covered and moist while working with it to form your shapes.

Lamb Sausage Ragu


1 lb. Lamb Sausage

3/4 c. Fennel small dice

3/4 c. White Onion small dice

1 ea Garlic clove, chopped

1 Tbl Tomato paste

1/2 c. Favorite Tomato Sauce

½ c. Chicken Stock


  • For the Fennel, Onion and Garlic
  1. Gently sweat in a pan with a small amount of olive oil
  2. Cover and allow to steam for 30min until fennel is tender
  3. Process in robo coup till smooth
  4. Yield 1qt puree
  • Sear the sausage in small batches in a hot rondo to color, set aside
  • In the remaining fat from the sausage cook the tomato paste and veg puree
  • Add tomato and cook down into veg
  • Add back sausage and cook all together
  • Add stock bring to simmer and cook until sausage is tender
  • Adjust seasoning
  • Cool and store

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