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
- Tips and Tricks for Hosting a Cocktail Party
- Fun Birthday Cake Designs: The Icing on a Perfect Party
- Embroidery Projects
- 10 Ways to Get Creative with Candles
- How to Make Crepe-Paper Flowers
- What's for Dinner? 10 Budget Meals
- Vegetarian Recipes for Entertaining
- Our Favorite Bathrooms
- Double-Duty Dinners
- Editors' Picks: The Best of Decoupage
- Healthy (but Fun!) Lunches for Kids
- Pet-Inspired Projects
- Roast Chicken 101
- 12 Homekeeping Multitaskers
- Bedroom Organizers