How to Make Orecchiette Pasta (Easy Steps)
Learn how to make orecchiette, a traditional Italian pasta known for its cute "little ears" shape, perfect in catching delicious flavours in every bite
Servings: 2
Calories: 450kcal
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Ingredients
- 250 grams semolina flour
- 125 grams room temperature water
Serving suggestions
Instructions
- In a large bowl, add the semolina flour and slowly pour in the water whilst mixing it with your other hand. Keep mixing the dough until it mostly comes together in a rough ball, and transfer it to a clean work surface or a pasta board
- Using your hands, knead the dough for about 8- 10 minutes until it has become a smooth ball. Slice off a small piece of dough, approximately ¼ of the ball, and wrap the remaining dough in plastic wrap
- Using the heels of your hands roll this piece of dough into a long rope, around 1.5 cms / ½ inch in thicknessCut off a small piece around 1 cm in length, then using your knife press down on an angle, and guide the dough piece so it rolls towards you
- Using the knife, flick the piece back onto your thumb, and gently pull down the sides to create a deep little ear or bucket shape (refer to pictures and video in post for a better visual on these steps)Continue this process with the remaining pasta dough
- To cook the pasta, boil a large pot of water with a few teaspoons of salt. Add the fresh pasta to the salted water and cook for approximately 5-7 minutes, stirring every few minutes so they don't stick together.When the pasta is just under al dente (taste to check), add the cooked pasta to your pan with your preferred pasta sauce such as a classic Italian tomato sauce or Brocolli pasta.Add a ladle of the pasta water, stirring through to finish cooking the pasta and create a creamy sauce. Enjoy your homemade orecchiette!
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Nutrition
Calories: 450kcal | Carbohydrates: 91g | Protein: 16g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1mg | Potassium: 233mg | Fiber: 5g | Calcium: 21mg | Iron: 5mg