Homemade Orecchiette – A Traditional Italian Pasta Recipe
Orecchiette, which translates to “little ears” in Italian, is a traditional pasta shape originating from the Puglia region of Italy. Known for its rustic and delightful texture, these small ear-shaped pieces of pasta are perfect for pairing with a variety of sauces, particularly those featuring fresh vegetables or rich meats. This recipe will guide you through the steps to make your own homemade orecchiette, from mixing the dough to shaping the pasta. It’s a fun and rewarding culinary adventure, and the end result will leave you with a dish that tastes just like it came from an authentic Italian kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 200g |
| Semolina Flour (semola di grano duro rimacinata) | 400g |
| Fine Salt (sale fino) | To taste (q.b.) |
Preparation Instructions
Step 1: Prepare the Dough
To start making your orecchiette, place the semolina flour onto a clean, flat surface, such as a wooden countertop or a large cutting board. Make a well in the center of the flour mound, creating a ring-like shape. Gradually pour the water into the well, ensuring it is at room temperature. Add the fine salt to the water as well. Begin mixing the water and flour together, slowly incorporating the flour from the edges of the well into the water using your fingers.
Once the water is absorbed, continue working the dough with your hands until the mixture forms a rough dough. Knead the dough for about 10 minutes, or until it becomes smooth and elastic. If the dough feels too dry, you can add a tiny bit more water, one teaspoon at a time. Conversely, if the dough is too sticky, sprinkle a little extra semolina flour on it.
Step 2: Let the Dough Rest
Once the dough has been kneaded, form it into a ball and cover it with a clean kitchen towel. Allow the dough to rest for at least 30 minutes. This resting time will help the dough relax and make it easier to work with when shaping the orecchiette.
Step 3: Shape the Orecchiette
After the dough has rested, cut off a small piece of dough. Keep the remaining dough covered to prevent it from drying out while you work with the smaller portion.
Roll the piece of dough into a long, narrow log about 1 cm thick. Use a knife to cut the log into small pieces, approximately 1 cm in length. These small pieces are the base of your orecchiette.
Now, to shape the orecchiette: take each small piece of dough and place it on a lightly floured surface. Using a smooth-bladed knife, gently press down on the piece of dough, then pull the knife toward you while slightly turning the dough to form a small shell shape. Flip the shell over so that it resembles the typical “little ear” shape. Repeat this process with all of the dough pieces.
Step 4: Cook the Orecchiette
Once all your orecchiette is shaped, bring a large pot of salted water to a boil. Gently drop the orecchiette into the boiling water and cook for about 2-3 minutes, or until they float to the top of the water. Fresh orecchiette cooks quickly, so keep an eye on them to avoid overcooking.
Step 5: Serve
Drain the orecchiette and toss them with your favorite sauce. These little ear-shaped pasta pieces pair wonderfully with rich tomato sauces, hearty meat ragu, or even a simple drizzle of olive oil and garlic. Garnish with fresh herbs and grated cheese for an authentic Italian touch.
Enjoy your homemade orecchiette, a dish made with love and care, bringing the authentic flavors of Italy right to your kitchen.
This homemade orecchiette recipe brings the heart and soul of Italy to your dining table. Whether you’re cooking for a family gathering or enjoying a quiet meal, the steps involved in making this pasta are as rewarding as the dish itself. With just a few ingredients, some patience, and a little practice, you’ll be creating traditional Italian pasta that will make everyone at your table smile.
