How to make orecchiette pasta in under 30 min

Making the dough for orecchiette

• 150 g semolina
• 65 ml water

• fork
• bowl
• kitchen towel

Transfer semolina to a clean work surface. Make a well in the center and slowly pour the water into the “well” whilst stirring it in with a fork in a circular motion, until all of the ingredients have completely combined. Knead with your hands for approx. 5 min., until you have smooth dough. Transfer to a bowl and cover with a damp kitchen towel. Let rest for approx. 30 min.

How to form and cook orecchiette

• semolina (for dusting)

• palette knife

After the dough has rested, slice them into 4 equal pieces and roll them out with your hands into strands about 1.5 cm/1/2 in. thick. Cut a 1.5 cm/1/2 in. piece off the strand, and then drag the butter knife over the piece of dough to make a roll. Turn the piece over and invert onto your thumb to shape the orecchiette. Repeat with remaining dough. Sprinkle a large tray with extra semolina and place the finished orecchiette on it. Cook immediately for approx. 2 min. in boiling, salted water or let dry for about two days on the tray for 2 days or until fully hardened and store in an airtight container. Enjoy!

Enjoy your meal!