Orecchiette Pasta
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Orecchiette Pasta
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 300 ml warm water 1.26 cups
- 500 grams semolina flour 17.63 oz
Instructions
- Orecchiette pasta are best made using semolina flour, so start with 500g/17.63oz for a portion of 4.
- Pour 500g/17.63oz semolina on a wooden bench, create a well, add water, a little bit at a time and mix into the semolina pinching the sides in, then mixing it through, to create a paste-like consistency.
- Repeat this until the semolina pasta dough for your orecchiette has completely absorbed the water.
- Start to knead the dough to bring it altogether and help improve the consistency.
- When kneading, press using the palm of your hand, toward the front, fold back then repeat this motion.
- Add more water if it feels too dry and keep kneading.
- If the orecchiette dough feels sticky, add another sprinkle of semolina flour and knead through.
- Let it rest for 10-15 minutes.
- TO MAKE ORECCHIETTE:
- Cut a piece of the semolina pasta dough and roll it into a snake like shape.
- Cut this into small pillows (just like gnocchi!) with a sharp knife or pastry cutter, then using a butter knife, press down through the centre and gently roll it forward.
- Shape it around your finger pressing in the middle so it becomes wider.
- This will create the ear like pasta shape, known as orecchiette! OR
- Follow step one, but instead of cutting the orecchiette into smaller pieces, using a butter knife press down on the end of the snake, cut a piece off and continue to press and roll it towards yourself until the first edge comes back up, then flip it over – this will work too!
- This orecchiette can be used to make pasta to eat right away, or, leave it out for 72hr on a pizza tray or drying rack before storing in your pantry.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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