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Step-by-Step Orecchiette

See Lucinda Scala Quinn make orecchiette in our step-by-step photo tutorial. Any extra orecchiette can be frozen up to six weeks: First, freeze them in a single layer on a baking sheet, then transfer them to a resealable plastic bag and return them to the freezer. Boil directly from the freezer.

  • prep: 1 hour
    total time: 1 hour
  • servings: 10
Photography: David Malosh

Ingredients

  • 2 cups semolina flour, plus more for baking sheet
  • 1 cup all-purpose flour
  • 1 teaspoon coarse salt
  • 1 cup water, divided, plus more if needed

Cook's Note

Any extra orecchiette can be frozen up to six weeks: First, freeze them in a single layer on a baking sheet; then transfer them to a resealable plastic bag, and return them to the freezer. Boil directly from the freezer.

Directions

  1. Step 1

    Mound semolina and all-purpose flours and salt in 3 separate piles on a large, clean work surface.

  2. Step 2

    Using your fingers, swirl ingredients together until combined.

  3. Step 3

    Gather flour mixture into a pile, and create a well in center. Pour 1/2 cup water into well.

  4. Step 4

    Gradually incorporate flour mixture into water using your fingers.

  5. Step 5

    Once all the water is absorbed, continue adding water, 1 tablespoon at a time, until mixture begins to form a dough.

  6. Step 6

    Start to gather and knead dough, working it until no dry flour remains on work surface.

  7. Step 7

    Continue to knead until smooth and elastic, about 5 minutes.

  8. Step 8

    Divide dough into 16 equal portions, and cover them with a clean, damp kitchen towel.

  9. Step 9

    Roll 1 portion of dough into an 18-inch-long rope.

  10. Step 10

    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. Step 11

    Holding knife at a 45-degree angle to work surface, press and roll dough toward you.

  12. Step 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.

Source
Martha Stewart Living, October 2012

Reviews (2)

  • 29 Dec, 2012

    Love this pasta recipe! I have made the orecchiette, but I also used the recipe to make homemade spaghetti. It turned out fantastic! And so easy! Thanks Martha!

  • 7 Nov, 2012

    this pasta turned out wonderfully! the broccoli rabe and tomatoes were good as well but you don't need/or want
    the breadcrumbs...totally unnecessary .....freshly grated cheese is better...also, if broccoli rabe is too bitter for you,
    try broccolini or even fresh spinach!