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Homemade Orecchiette Pasta
Homemade Orecchiette Pasta
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Prep Time:
40 minutes
Total Time:
100 minutes
Discover the art of making authentic Apulian orecchiette pasta from scratch in this homemade recipe.
Ingredients:
  • 2.5 cups durum wheat semolina flour (such as Bob's Red Mill®)
  • 1 pinch salt
  • 1 cup water, or as needed, at room temperature
Instructions:
  • Combine semolina flour and salt in a large bowl or on a marble work surface, then create a well in the center. Gradually add water to the well while mixing it with the flour until a sticky but compact dough forms, adding water as necessary.
  • Shape the dough with your hands by gently flattening, stretching, and folding towards the center. Rotate the dough 45 degrees and continue until it is elastic and smooth, but still slightly firm, approximately 10 minutes.
  • Form dough into a ball, then place it in a bowl and cover tightly with plastic wrap. Allow it to rest at room temperature for approximately 30 minutes.
  • Sprinkle a work surface with semolina flour. Roll out a portion of dough into a 1/3-inch thick rope and cut it into 1/3-inch thick pieces, keeping the remaining dough covered to avoid drying out.
  • Carefully shape each dough piece by gently dragging it towards you with a rounded knife to create a thicker edge and thinner center. Press the dough disk gently against your thumb to curve it inward. Repeat with the rest of the dough pieces.
  • Place the orecchiette on a floured surface in a single layer and sprinkle with more semolina flour. Allow it to dry for about 30 minutes before cooking.

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