2 of 12
Using your fingers, swirl ingredients together until combined.
3 of 12
Gather flour mixture into a pile, and create a well in center. Pour 1/2 cup water into well.
4 of 12
Gradually incorporate flour mixture into water using your fingers.
5 of 12
Once all the water is absorbed, continue adding water, 1 tablespoon at a time, until mixture begins to form a dough.
6 of 12
Start to gather and knead dough, working it until no dry flour remains on work surface.
7 of 12
Continue to knead until smooth and elastic, about 5 minutes.
8 of 12
Divide dough into 16 equal portions, and cover them with a clean, damp kitchen towel.
9 of 12
Roll 1 portion of dough into an 18-inch-long rope.
10 of 12
Use a knife to cut and drag a 1/3-inch piece of dough from end of rope facing you -- a grainy wooden cutting board helps grip the dough.
11 of 12
Holding knife at a 45-degree angle to work surface, press and roll dough toward you.
12 of 12
Unfurl each piece of dough over your thumb in the opposite direction to form a concave shape, and transfer to a rimmed baking sheet lightly sprinkled with semolina flour. Repeat with remaining dough. Orecchiette can be stored at room temperature in a single layer overnight; cover with a clean kitchen towel or plastic wrap.Get the Orecchiette with Broccoli Rabe and Tomatoes Recipe
You Just Viewed
Homemade Orechiette Step-by-StepReplay
- Home Decor Inspired by Color
- Healthy and Delicious: Cooking with Whole Grains
- New Year's Heave: Our 2014 Organizing Resolutions
- The Barest Simmer
- Board Games: Kevin Sharkey's Cheeseboard Picks
- Make-Ahead Office Lunch: Five Days, Five Ways
- From the Shar-chives: Kevin Sharkey’s Most Beloved Valentine’s Day Ideas
- A Blueprint for Color
- Brass Jewelry Projects: All That Glitters Is Not Gold
- Decorate with Brass
- All Scooped Up: The 10 Best Ways to Eat Ice Cream in Winter
- Studio Visit: Purl Soho
- Real Page-Turners: Our Favorite Bookshelf Organizing Ideas
- A Woodworking Couple's Labor of Love
- Our Food Editors' Food Resolutions