Homemade Orecchiette Pasta from Puglia

Name: Homemade Orecchiette Pasta from Puglia
Prep time: 1 h 30 min
Cook time: 5 min
Total time: 1 h 50 min
Yield: 4 serving
Ingredients: 300 g hard wheat semolina flour; 160 g water; 2 pinch salt; semolina flour

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5.0

78 reviews

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Prep Time
1 hr 30 mins
Cook Time
30 mins
Resting time
15 mins
Total Time
1 hr 50 mins
Servings
4
Calories
270 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Homemade Orecchiette Pasta from Puglia

Daisy Meyer

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Like many Southern Italian pasta shapes, you only need flour, water and salt to make homemade orecchiette. Making and kneading the dough isn’t so difficult. And you are sure to enjoy making this authentic Italian pasta yourself.

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Ingredients

Servings

300 g hard wheat semolina flour (10.5oz) Semola di grano duro
160 g water (5.4floz) tepid
2 pinch salt plus salt for cooking pasta
semolina flour for dusting

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Instructions

Mound the flour on a pastry board or work surface, make a well in the middle and add the salt. Slowly add the water whilst incorporating the flour and water together. You can use a scraper to help keep the flour and water together. (I like to start in a bowl and once I have a dough like mixture, I turn it out onto a board and start kneading)
Work the dough until no dry flour remains. Then knead until smooth and elastic. About 5-10 minutes. Roll the dough into a ball and cover with plastic wrap or a tea towel. Let it rest for about 15-30 minutes. (Some people don’t do this with flour and water dough but I like to)
When you are ready to make the orecchiette, cut off about ⅓-1/4 of the dough and roll it out into a sausage about 10in/25cm in length. Cut the sausage into 1-2 cm (0.4-0.8in) pieces.
Take one piece of dough and a normal dinner knife and hold the knife at a 45-degree angle to your work surface, then press and roll the piece of dough toward you. When you reach the end of the piece of dough, stop and unfurl the dough over your thumb in the opposite direction to form a concave shape. Put the ready orecchiette on a baking sheet or tea towel, lightly sprinkled with semolina flour. Repeat with the remaining dough.
Your homemade orecchiette can be stored at room temperature overnight. So you can make the pasta the day before cooking and serving.

Notes

When you cook homemade orecchiette add them to boiling salted water. Once the pasta rises to the surface let it cook for 2 minutes more. Then scope the orecchiette out of the water with a slotted spoon and add to your sauce. It’s best to try the pasta before removing it to make sure it’s cooked.

Nutrition Information

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Calories 270kcal (14%) Carbohydrates 55g (18%) Protein 10g (20%) Fat 1g (2%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.3g Monounsaturated Fat 0.1g Sodium 22mg (1%) Potassium 140mg (4%) Fiber 3g (12%) Calcium 14mg (1%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 270 kcal

% Daily Value*

Calories	270kcal	14%
Carbohydrates	55g	18%
Protein	10g	20%
Fat	1g	2%
Saturated Fat	0.1g	1%
Polyunsaturated Fat	0.3g	2%
Monounsaturated Fat	0.1g	1%
Sodium	22mg	1%
Potassium	140mg	3%
Fiber	3g	12%
Calcium	14mg	1%
Iron	3mg	17%