advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fresh Semolina Orecchiette

This simple recipe for fresh semolina orecchiette is the perfect pasta and is courtesy of Donatella Arpaia.

  • Yield: Makes 1 pound
Fresh Semolina Orecchiette

Source: The Martha Stewart Show, April 2007

Ingredients

  • 1 cup semolina
  • 2 1/4 cups "00" flour, plus more for dusting
  • 1 cup lukewarm water
  • Pinch of salt

Directions

  1. Sift semolina and "00" flour together onto a large work surface to form a mound. Make a well in the center. Pour water into the well and add salt. Using a fork, slowly incorporate flours, beginning with inner rim of well, into the water until it forms a dough. Gather dough together to form a rounded mass. Begin kneading with the palms of your hand until dough becomes smooth and elastic, about 10 minutes. Divide dough in half and wrap each with plastic wrap. Let rest 1 hour.

  2. Cut each piece of dough in half. Working with one piece at a time, roll out dough 1/4 inch thick. Cut dough into 1-inch-thick strips and roll into 1/2-inch-thick rope. Cut rope crosswise into 1/4-inch pieces and lightly dust with flour. Repeat process with remaining dough.

  3. Press each piece of dough along the blade of a butter knife and turn over with your thumb; place orecchiette on a floured baking sheet. Cover until ready to use. Repeat process with remaining pieces.

Related Topics