Orecchiette Pasta From Scratch
Orecchiette is a pasta typical of Southern Italy. It actually translates to ear. Orecchiette resembles the shape of an ear, hence the name. This pasta is perfect with many different sauces. Italians love their pasta, and I love that they love making it so much. Truly, Italians have perfected the art of pasta and everything about it. Which sauce pairs well with which pasta, and what pastas to have with what meal.
Really though, pasta is a beautiful dish with so many things to love about each shape and style of pasta. Orecchiette though is best served with sausage and vegetables. The vegetables typically used are either tomatoes, whole or in a sauce form, or broccoli. Honestly though orecchiette goes well with almost any sauce. The little dip in the pasta makes for a perfect shape for any sauce to get into and make each bite more delicious than the last.
Orecchiette is easy to make. This is an egg-less pasta, meaning just water and flour. Getting the consistency of the dough and shaping the individual pasta is what takes some practice. But I think each time you try you will love the experience because making pasta by hand is a wonderful thing to do.
Orecchiette Pasta from Scratch
- 2 cups Semolina Flour
- 1 cup All Purpose Flour
- 1 tsp Sea Salt
- 1 cup Warm Water plus more if needed
1. Combin semolina and all-purpose flours in a bowl with the salt.
2. Using your fingers, swirl ingredients together until combined.
3. Gather flour mixture into a pile, and create a well in center. Pour 1/2 cup water into well.
4. Gradually incorporate flour mixture into water using your fingers.
5. Once all the water is absorbed, continue adding water, 1 tablespoon at a time, until mixture begins to form a dough.
6. Start to gather and knead dough, working it until no dry flour remains on work surface.
7. Continue to knead until smooth and elastic, about 5 minutes.
8. Divide dough into 16 equal portions, and cover them with a clean, damp kitchen towel.
9. Roll 1 portion of dough into an 18-inch-long rope.
10. 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.
11. Holding knife at a 45-degree angle to work surface, press and roll dough toward you.
12. 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. Or prepare pasta in boiling water and add to a sauce.