• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cilantro Parsley
  • Home
  • Recipes
    • Dinner
    • Sides
    • Appetizer
    • Instant Pot & Slow Cooker
  • Subscribe
  • Contact
  • Subscribe
  • Approachable Mexican, Latin and Italian Recipes
  • Modern Sidebar
  • Recipe Box
  • Shop
  • About Me
  • Privacy Policy
menu icon
go to homepage
  • Recipe Box
  • Subscribe
  • About Me
  • Instagram
  • Español
  • Shop My Recipes
  • Videos
  • Privacy Policy
subscribe
search icon
Homepage link
  • Recipe Box
  • Subscribe
  • About Me
  • Instagram
  • Español
  • Shop My Recipes
  • Videos
  • Privacy Policy
×

Home » Recipes » Italian

Homemade Orecchiette

Published: Jul 3, 2020 · Modified: Jan 2, 2023 by Maxine Dubois · This post may contain affiliate links Leave a Comment

Jump to Recipe·Print Recipe

Homemade Orecchiette is made with flour, water, and salt and kneaded into a dough and shaped with your hands.

Homemade Orecchiette is made with flour, water, and salt and kneaded into a dough and shaped with your hands.

Making homemade orecchiette has been on my list of pastas to make from scratch! Since I love cooking broccoli rabe, orecchiette is known to compliment it best.

How to make Homemade Orecchiette

Place 4 cups of the flour on the counter and make a well. Add 1 ½ cup of water and 1 teaspoon of salt into it and using a fork, incorporate the flour into the water. Eventually, the mixture will become a dough. You can use a dough scraper to incorporate the rest of the flour. The dough might feel pretty dry but just stick with it until you get a ball. If it is too dry sprinkle water. If it is too sticky dust more flour onto your work surface and work it in. You want to end up with a ball that’s not too sticky and not too dry. Knead for 8-10 minutes, do not overknead or the pasta will become chewy. Cling wrap or keep the dough in Tupperware for one hour. This is important as it will help the dough become cohesive. 

After 1 hour, cut the dough into 8 pieces. Use one of the piece and keep the rest of the dough cling wrapped or in the Tupperware so it won’t dry up. 

Using the one piece, make a thin rope with your hands. Cut half inch sized pieces with a knife. Using your thumb, leave a thumb print of the small piece and then unfurl the piece over your thumb in the opposite direction to form a concave shape. Repeat with the remaining dough. 

Leave the orecchiette to rest on the baking sheet for 10 minutes and they will be ready to boil!

Feel free to try my Homemade Cavatelli and my Homemade Ravioli Florentine.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Orecchiette


  • Author: Maxine Dubois
  • Total Time: 2 H 5 minutes
  • Yield: 4 servings 1x
Print Recipe
Pin Recipe

Description

Homemade Orecchiette is made with flour, water, and salt and kneaded into a dough and shaped with your hands. 


Ingredients

Scale
  • 4 cups of flour
  • 1 ½ cups of water
  • 1 teaspoon of salt

Instructions

  1. Place 4 cups of the flour on the counter and make a well. Add 1 ½ cups of water and 1 teaspoon of salt into it and using a fork, incorporate the flour into the water. Eventually, the mixture will become a dough. You can use a dough scraper to incorporate the rest of the flour. The dough might feel pretty dry but jut stick with it until you get a ball. If it is too dry sprinkle water. If it is too sticky dust more flour onto your work surface and work it in. You want to end up with a ball that’s not too sticky and not too dry. Knead for 8-10 minutes, do not overknead or the pasta will become chewy. Cling wrap or keep the dough in Tupperware for one hour. This is important as it will help the dough become cohesive. 
  2. After 1 hour, cut the dough into 8 pieces. Use one of the piece and keep the rest of the dough cling wrapped or in the Tupperware so it won’t dry up. 
  3. Using the one piece, make a thin rope with your hands. Cut half inch sized pieces with a knife. Using your thumb, leave a thumb print of the small piece and then unfurl the piece over your thumb in the opposite direction to form a concave shape. Repeat with the remaining dough. 
  4. Leave the orecchiette to rest on the baking sheet for 10 minutes and they will be ready to boil!

Notes

  • Cook right away or dry for later
  • The pasta is long-cooking, so there’s time to make sauce
  • I recommend making broccoli rabe. Click here to follow that recipe. 
  • Prep Time: 2 H
  • Cook Time: 5 minutes
  • Category: Dinner
  • Method: Pasta
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 328
  • Sodium: 0.9 mg
  • Fat: 3.2 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 62 g
  • Fiber: 3.3 g
  • Protein: 11 g
  • Cholesterol: 0 mg

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

More Italian

  • Pink Sauce Pasta Recipe
  • Rustic Pizza Puttanesca with Onions
  • Caprese Skewers with Prosciutto
  • Fennel Red Onion Salad

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

More about me →

Popular

  • Almond Mole Recipe (Mole Almendrado)
  • Creamy Shrimp in Coconut Sauce Recipe
  • Mexican Croissant Recipe (Cuernitos Pan Dulce)
  • Rosca de Reyes Recipe (Three Kings Bread)
  • Mexican Mole Rojo Sauce Recipe
  • Mexican Chicken Mole Sauce Recipe
  • Pork in Peanut Sauce (Encacahuatado)
  • White Bean Arugula Salad Recipe

Find my recipes in Spanish here.

Copyright © 2023 Cilantro Parsley on the Foodie Pro Theme