Homemade Orecchiette Pasta from Puglia
User Reviews
5
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Prep Time
1 hr 30 mins
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Cook Time
5 mins
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Resting time
15 mins
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Total Time
1 hr 50 mins
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Servings
4
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Calories
270 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Homemade Orecchiette Pasta from Puglia
Description
The recipe begins by mixing semolina flour with tepid water and salt, then kneading until the dough is elastic and smooth. After resting, the dough is divided and rolled into long thin sausages. Small pieces are cut off, then pressed and rolled with a knife held at an angle to create the hollow, concave shape of orecchiette, which helps sauce adhere well.
Cooking involves boiling salted water until the pasta pieces float to the top, then allowing them to cook about two minutes more until tender. These pasta shapes have a slightly firm texture and a pleasant chewiness from semolina flour.
Orecchiette pairs well with vegetable sauces or meat ragùs, and the shape holds chunky or vegetable sauces well. Making pasta from scratch provides a fresh experience and texture not found in dried varieties.
Ingredients
- 300 g semolina flour 10.5oz) Semola di grano duro, hard wheat
- 160 g water (5.4floz) tepid
- 2 pinch salt plus salt for cooking pasta
- semolina flour for dusting
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
- Cook the orecchiette in boiling salted water until they float, then continue cooking for 2 more minutes for proper doneness.
- Test cooked pasta before draining to ensure tenderness suits your preference.
- Allow dough to rest covered before shaping to improve elasticity and ease of handling.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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