2 INGREDIENTS • 7 STEPS • 2HRS

Homemade Orecchiette

Name: Homemade Orecchiette
Total time: PT7200.0S
Yield: 6
Ingredients: 1 pound Semolina Flour; 1 cup Water

Recipe

Just like my beloved grandmother, I love making my own pasta. It’s therapeutic to me, especially handling that squishy dough. You can make your own economical pasta with no eggs using this recipe. The dough could not be more simple.

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Just like my beloved grandmother, I love making my own pasta. It’s therapeutic to me, especially handling that squishy dough. You can make your own economical pasta with no eggs using this recipe. The dough could not be more simple.

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

2HRS

Total Time

$0.42

Cost Per Serving

Ingredients

Servings

6

us / metric

2 3/4 cups

Semolina Flour

1 cup

Warm Water

Nutrition Per Serving

VIEW ALL

Calories

270

Fat

0.9 g

Protein

9.0 g

Carbs

55.8 g

Love This Recipe?

Add to plan

Homemade Orecchiette

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Author's Notes

The Orecchiette cannot be boiled right away or they will lose their shape. Let them dry for a couple of hours before you cook them, or you can store them in an airtight container to use another time.

Cooking InstructionsHide images

step 1

Pour Semolina Flour (2 3/4 cups) on a clean workspace. Make the flour into a large well with tall sides. Pour Water (1 cup) into the center and use a fork to slowly mix the flour into the water until it resembled a paste in the middle.

step 2

Use a bench scraper to cut the rest of the flour into the water.

step 3

With clean hands, knead the dough for a few minutes to make it into a smooth ball before wrapping it in plastic. Let it rest for 30 minutes to let the gluten relax.

step 4

Repeat the kneading process and wrap it back up to rest for another 1 hour.

step 5

With a butter knife, cut a thin slice of the dough and roll it between your hands to form a long thin strip. Then cut a piece about the width of your thumb.

step 6

In one motion, press on the dough very firmly with the knife and drag it across so that the dough rolls around it. Unroll it around your thumb to form the signature little ear shape.

step 7

Let them dry for a couple of hours before you cook them.