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.

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Reviews (2)

35 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 10
  • 2 star values: 8
  • 1 star values: 1
Rating: Unrated
12/29/2012
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!
Rating: Unrated
11/07/2012
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!