Orecchiette
Ingredients
- 400 g semolina flour
- 200 g water room temperature
Instructions
- Pour the flour into a large bowl or onto a wooden board.
- Create a well in the center of the flour.
- Slowly add water and incorporate it into the flour with your hands.
- Knead the dough for about 10 minutes until it is smooth and elastic.
- Cover the dough with plastic wrap and let rest for 15-20 minutes.
- On a wooden board, cut a slice from the dough. Keep the rest of the dough covered.
- Roll the slice into a rope with about a ½ inch thickness.
- Cut the rope into ½ inch pieces.
- Using a knife and starting from the side of dough furthest away from you, press and drag the dough towards you. The dough should curl over the knife.
- Use your thumb and push through the center to invert the pasta inside out. See video above for reference.
- Drop the pasta into salted boiling water and cook until they rise to the top, about 3 minutes.
Notes
Storage Options:
Freezing - Leave the orecchiette individually lined on a tray and place in the freezer until they firm up, about a half hour. Then transfer them to a freezer bag to store.
Drying - Again leave the orecchiette individually lined on a tray and loosely place a dish towel over top. Leave them to dry overnight at room temperature. Once dried place them in any container or bag and store them at room temperature for up to 1 month.
Note: When cooking the pasta after storing them with either of these two methods, they will take a little longer to cook through!