Homemade orecchiette pasta

Name: Homemade orecchiette pasta
Prep time: 30 min
Total time: 1 h
Yield: 2
Cuisine: italian
Ingredients: 1 cup semolina; 0.25 cup water; semolina (for dusting)

Based on 2 ratings

In app

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 👌

Preparation

30 min

Baking

0 min

Resting

30 min

Ingredients

2Servings

MetricImperial

150 g

semolina

65 ml

water

semolina (for dusting)

Utensils

fork, bowl, kitchen towel, palette knife

Nutrition per serving

Cal270

Fat1 g

Protein10 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!
Enjoy your meal!