Experience the joy of making authentic Italian orecchiette from scratch using just semolina flour, unbleached flour, salt, and water. These “little ears” are famous for their cup-like shape, which traps chunky sauces beautifully. The texture is firm and chewy, offering a satisfying bite that dried pasta often lacks. This recipe is entirely vegan and gluten-free options can be adapted if needed. Perfect for weekend projects or special family dinners, this dough requires patience but rewards you with superior flavor. Serve with a robust tomato sauce, broccoli rabe, or a creamy pesto for a meal that feels both rustic and elegant. The hands-on process of shaping each piece makes this a rewarding culinary experience for cooks of all skill levels.
Homemade “Little Ears” Orecchiette Casalinga
Description
Experience the joy of making authentic Italian orecchiette from scratch using just semolina flour, unbleached flour, salt, and water. These "little ears" are famous for their cup-like shape, which traps chunky sauces beautifully. The texture is firm and chewy, offering a satisfying bite that dried pasta often lacks. This recipe is entirely vegan and gluten-free options can be adapted if needed. Perfect for weekend projects or special family dinners, this dough requires patience but rewards you with superior flavor. Serve with a robust tomato sauce, broccoli rabe, or a creamy pesto for a meal that feels both rustic and elegant. The hands-on process of shaping each piece makes this a rewarding culinary experience for cooks of all skill levels.Ingredients
Directions
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Combine semolina flour, unbleached flour, and salt in a bowl, then mound the mixture on a large work surface.
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Create a well in the center of the flour mound with your fingers.
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Pour 3 to 4 tablespoons of lukewarm water into the center of the well.
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Using a fork or your fingers, gradually pull flour from the inner walls of the well into the liquid, mixing until a paste forms.
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Add more water as needed, continuing to mix until the flour absorbs the liquid and forms a shaggy dough that is not sticky.
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Knead the dough vigorously on a lightly floured surface for about 20 minutes until it becomes smooth, elastic, and uniform in texture.
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Shape the dough into a ball, cover it with a damp cloth or plastic wrap, and let it rest for 10 minutes.
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Pull off a small handful of dough, keeping the rest covered to prevent drying.
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On a lightly floured board, roll the small piece of dough into a rope approximately 3/4 inch in diameter.
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Cut the rope into slices no thicker than 1/8 inch to create small dough circles.
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Place a dough circle in the cupped palm of one hand.
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Press and turn the circle with your thumb from the other hand to form a dent in the center, spreading the dough slightly to resemble a small ear with thicker edges.
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Place the shaped orecchiette on a lightly floured cloth or tray.
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Repeat the shaping process with the remaining dough.
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Bring a large pot of salted water to a boil.
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Cook the orecchiette in the boiling water, stirring occasionally, until they float to the surface and are tender but firm to the bite, usually 3 to 5 minutes.
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Drain the pasta and toss immediately with your chosen sauce.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 655.2kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 1222.3mg51%
- Total Carbohydrate 136.8g46%
- Dietary Fiber 4.9g20%
- Sugars 0.5g
- Protein 18.0g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
