Homemade orecchiette pasta

Based on 2 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

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

Ingredients

Servings:-2+
150 g semolina
65 ml water
semolina (for dusting)
Metric
Imperial

Utensils

  • fork
  • bowl
  • kitchen towel
  • palette knife

Nutrition per serving

Cal
270
Protein
10 g
Fat
1 g
Carb
55 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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