Homemade Orecchiette Recipe
User Reviews
5.0
3 reviews
Excellent
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Prep Time
40 mins
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Cook Time
40 mins
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Additional Time
1 hr
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Total Time
1 hr 48 mins
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Servings
4
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Calories
1080 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Orecchiette Recipe
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Homemade orecchiette are not difficult to make. Their preparation requires only a little time on your hands and manual skills. So if you want to learn how to make handmade orecchiette, this is the recipe for you!But beware that this is the authentic Italian recipe for homemade orecchiette, the one they prepare in Puglia, made with remilled durum wheat flour (semolina), water and salt.
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Ingredients
- 300 g semolina flour 1 ⅔ cups
- 120 ml water ½ cup, at room temperature
- ⅓ teaspoon salt
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Instructions
- Place the remilled durum wheat flour (semolina) on the pastry board, create a well in the center with your hands and add the salt. Pour room temperature water in the center a little at a time and start working the dough with the help of a tablespoon. Make sure water is completely incorporated before adding more.
- Knead the dough with your hands for about 10 minutes, forming a homogeneous and elastic but not sticky dough.
- Form a loaf and let it rest at room temperature for 30 minutes covered with a kitchen towel.
- After this time, use a pastry cutter or knife to remove one piece of dough and leave the rest covered with the kitchen towel.
- Work the piece of dough with your hands making a long roll of dough about the thickness of a large finger.
- Now cut it with a knife into small pieces, about 1 cm wide (about ½ inch).
- Get a knife with a round tip. Crush the piece of dough starting at the top edge and forcefully dragging the knife across the piece until it becomes concave.
- At this point, turn your piece of dough over, bringing out the middle and leaving the edges as they are. Continue until you've finished all the dough.
- Sprinkle a little semolina on the tray on which you will place the orecchiette to dry. Place the orecchiette next to each other making sure they do not stick together.
- Drying the orecchiette is very important. Place them separately on the work surface uncovered, overnight would be best, but still not less than an hour.
- When at least an hour has passed, the dough will have become harder and naturally drier on the surface. At this point sprinkle with semolina and mix with your hands. Your orecchiette are ready to be cooked!
Nutrition Information
Show Details
Serving
100g
Calories
1080kcal
(54%)
Carbohydrates
218g
(73%)
Protein
38g
(76%)
Fat
3g
(5%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.4g
Sodium
784mg
(33%)
Potassium
558mg
(16%)
Fiber
12g
(48%)
Calcium
55mg
(6%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1080 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 1080kcal | 54% |
| Carbohydrates | 218g | 73% |
| Protein | 38g | 76% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 784mg | 33% |
| Potassium | 558mg | 12% |
| Fiber | 12g | 48% |
| Calcium | 55mg | 6% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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