Step-by-Step Orecchiette
We Also Love
- Comments()
- Prep Time 1 hour
- Total Time 1 hour
-
Yield Makes 1 1/2 pounds dough
Serves 8 to 10
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
Directions
-
Mound semolina and all-purpose flours and salt in 3 separate piles on a large, clean work surface.
-
Using your fingers, swirl ingredients together until combined.
-
Gather flour mixture into a pile, and create a well in center. Pour 1/2 cup water into well.
-
Gradually incorporate flour mixture into water using your fingers.
-
Once all the water is absorbed, continue adding water, 1 tablespoon at a time, until mixture begins to form a dough.
-
Start to gather and knead dough, working it until no dry flour remains on work surface.
-
Continue to knead until smooth and elastic, about 5 minutes.
-
Divide dough into 16 equal portions, and cover them with a clean, damp kitchen towel.
-
Roll 1 portion of dough into an 18-inch-long rope.
-
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.
-
Holding knife at a 45-degree angle to work surface, press and roll dough toward you.
-
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.
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.
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!
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!