Learn the simple process of how to make orecchiette pasta by hand. You don’t need fancy equipment, just a bowl, your hands and something to cut the pasta into pieces.
Orecchiette or “little ears” are an eggless, semolina pasta commonly found in Southern Italy (specifically Puglia). You can always find it dried, but nothing beats orecchiette when made fresh.
The trademark of this fresh pasta shape is the stretch marks found on the surface of the pasta, that cling to anything served with it. The semolina dough is simple to prepare, but making good orecchiette takes a bit of practice. Watching this video is a great place to start if you’re interested in learning how to make orecchiette from scratch.
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SEMOLINA PASTA DOUGH
(makes a little over a pound of dough)
Semolina Flour 8 ounces or 1 1/4 cups
OO Flour 4.5 ounces or 3/4 cups (sub all-purpose if needed)
Warm Water 6 ounces or 3/4 cups
Sea Salt 1 tsp
TIP JARS
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