Homemade orecchiette pasta

Homemade orecchiette pasta

Based on 2 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"This pasta shape needs some practice, but once you get the hang of the knife, it's easy and super fun. Important here is the hydration: it should always be roughly at 45% for this pasta dough. You can then dust the little pasta ears (literally orecchiette means little ears in Italian) with some semolina and either dry them or cook them right away. The cooking time for fresh pasta is no more than 2 minutes."

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings2
150 g
semolina
65 ml
water
semolina (for dusting)
MetricImperial

Utensils

fork, bowl, kitchen towel, palette knife

How-To Videos

homemade-pasta-dough-3-ways

Homemade pasta dough, 3 ways

homemade-pasta

Homemade pasta

Nutrition per serving

Cal270
Protein10 g
Fat1 g
Carb55 g
  • Step 1/2

    • 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 as you stir it in with a fork. 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.

  • Step 2/2

    • semolina (for dusting)
    • palette knife

    After the dough has rested, take a small piece of it and roll out with your hands into strands about 1.5 cm/1/2 in. thick. Cut a 1.5 cm/1/2 in. piece with a knife, 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 and place the finished orecchiette on a large tray sprinkled with extra semolina. Cook immediately for approx. 2 min. in boiling, salted water or let dry and store. Enjoy!

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