Food & Cooking Recipes Ingredients Pasta and Grains Step-by-Step Orecchiette 3.4 (35) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: David Malosh Prep Time: 1 hrs Total Time: 1 hrs Servings: 10 Yield: Makes 1 1/2 pounds dough 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. 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. Rate it Print