Main Dishesbiggerbolderbaking5.0
Orecchiette Pasta Recipe
Master authentic Orecchiette Pasta in unique small ear shape with explosion of flavors and textures, highly versatile and luscious.
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 45 min🔥 Cook: 10 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- knife
- pot
📝 Preparation Steps
1
Divide your Semolina Pasta Dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
2
On a clean, un-floured work surface, roll the dough into a rope about ⅓-inch (1 cm) thick. Cut the rope into ⅓-inch (1 cm) sized pieces.
3
Method one: hold a sturdy knife (like one for eating with) at a 45° angle and drag it over a piece of dough towards you until the dough curls around the blade. Pull off the dough and press the concave inside out with your index finger.
4
Method two: Press your lightly floured thumb firmly into the center of a piece of dough while simultaneously slightly rotating your thumb and pushing it away from you. Press the concave inside out.
5
Whichever method you choose, transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.
6
Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
7
When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about ⏱️ 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.
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