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Homemade Orecchiette Pasta from Puglia
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.
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.