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Orecchiette
Orecchiette
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Total Time:
1 hour 30 minutes
Mastering this pasta shape may seem tricky, but don't be discouraged. Embrace a Zen-like mindset to conquer it easily, just like Italians of all ages do effortlessly.
Ingredients:
  • 400 g durum wheat flour or fine semolina flour, plus extra for dusting
Instructions:
  • On a clean surface, mound the flour and create a well in the middle. Slowly pour in 200ml of warm water, using a fork to incorporate the flour until a dough forms. Knead on a floured surface for 10 minutes until smooth. Divide the dough into quarters and cover the portions with a damp towel to prevent drying out. Roll out the first quarter into a 1cm thick rope, then cut into 1cm pieces. For method one, drag a blunt knife over a dough piece away from you to create a curl. Fold the dough over the knife, turn it inside out using your thumb, and repeat. For method two, press your thumb in the center of a dough piece to create a disc, then gently pull it over your finger to form an ear shape. Place on a floured tray. Repeat shaping with the remaining dough until all "ears" are formed.

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