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RECIPE
2 INGREDIENTS 7 STEPS 2hr

Homemade Orecchiette

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.
Homemade Orecchiette Recipe | SideChef
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.
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/
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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/
2hr
Total Time
1hr 30min
Active Time
$0.42
Cost Per Serving

Ingredients

Servings
6
US / METRIC
2 3/4 cups
Semolina Flour
1 cup
Warm Water
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
270
FAT
0.9 g
PROTEIN
9.0 g
CARBS
55.8 g

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 Instructions

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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.
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Nutrition Per Serving
Calories
270
% Daily Value*
Fat
0.9 g
1%
Saturated Fat
0.0 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
55.8 g
20%
Fiber
3.6 g
13%
Sugars
1.8 g
--
Protein
9.0 g
18%
Sodium
0.8 mg
0%
Vitamin D
--
--
Calcium
4.0 mg
0%
Iron
2.6 mg
14%
Potassium
--
--
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