Easy Homemade Orecchiette Pasta
This easy Homemade Orecchiette Pasta recipe is truly easy. This pasta uses only two ingredients and requires no special equipment - just a knife 🔪 (and a little time)! Orecchiette pasta is made primarily from just semolina and water. The name means "little ears" 👂👂because that is what they resemble. The hollow cavity and rough surface are perfect for hugging sauces.
This recipe is a typical measurement per person. Simply multiply for more servings.
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Ingredients
Ingredients
- 100 g Semolina Fine or Coarse
- 40 ml Water Warm
- Pinch Salt Optional
- 1 tsp Olive Oil Optional
Instructions
- Add semolina into a bowl, with salt, if desired. Mix and create a well in the center. You can also do this on the counter.
- You can also do this on the counter.
- Add the warm water and olive oil, if using. Mix and knead on a clean surface until the dough is very smooth, about 3-5 minutes. If the dough is too dry, add more water little by little.
- Cover and let the dough rest for about 10-15 minutes.
- After the dough has rested, cut a small portion and roll into a thin rope, about 1 cm in diameter. Keep the remaining dough covered.
- With a smooth or serrated butter or dinner knife, cut 1 cm pieces from the rope of dough. On an un-floured (preferably wooden) surface, use your knife to drag the piece of dough across the surface to create the Orecchiette shape. The dough will wrap around the edge of the knife. Unwrap it and flip upside down over your thumb, creating a cavity/dome in the middle of the pasta. Place the Orecchiete on a floured baking sheet or basket.See Instagram Reel included in Recipe introduction for a quick video tutorial.
- Continue the process with the remainder of the dough, working in small batches so the dough doesn't dry out.If the dough feels too dry, wet your hands.
- Once done, allow them to dry 80-100% (about 1-2 hours) before cooking or freezing. This will allow the pasta to keep its shape and dome. If freezing, you can freeze after it's dried.
- Cook in salted boiling water for 5 minutes, or until al dente.
- If cooking from frozen, no need to defrost, just boil from frozen.
Notes
