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 1/2 cups of water
- 1 teaspoon of salt
Instructions
- Place 4 cups of the flour on the counter and make a well. Add 1 1/2 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.
- 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!
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.
- 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