Homemade orecchiette are very easy to prepare, you just need a bit of manual skill. Who has never eaten them??? I imagine everyone has tried them at least once, maybe with turnip greens, as traditionally prepared in Puglia. We love them at home because they can be dressed with anything. Here is the recipe MY WAY (I write it in capital letters so it’s easy to see) it is not the original recipe.
Want to try making other types of pasta at home? Here are some ideas
- Difficulty: Easy
- Cost: Cheap
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Cooking time: 5 Minutes
- Portions: 3 – 4 people
- Cuisine: Italian
Ingredients for homemade orecchiette
- 1 cup remilled durum wheat semolina
- 1 cup all-purpose flour
- 1 tsp extra virgin olive oil
- 1 pinch salt
- 1/2 cup water (not cold! lukewarm)
Tools
- 1 Kitchen robot Bimby TM31 – TM5 – TM6
- 1 Bowl
- Plastic wrap
- 1 Knife
Preparation of orecchiette
We can prepare the pasta using the Bimby, as well as by hand
WITH BIMBY: Put all the ingredients in the bowl and activate on Knead for 2 minutes. Take the dough out of the bowl, it should be smooth, soft, and elastic. Form a ball, wrap in plastic wrap, and let rest for 15 minutes.
1 – Mix the two flours, then add the water, salt, and oil, knead with your hands, or use a stand mixer (or with a dough hook)
2 – The dough should be smooth, soft, and elastic. Form a ball, wrap in plastic wrap, or a cloth, and let rest for 15 minutes.
Now prepare a large tray and dust with flour. Set it aside on the work surface. Then take a piece of dough at a time and form with your hands into a snake about 1/2 inch thick.
Then cut into small pieces, not too big, I recommend.
3 – Take a knife, preferably with a smooth blade, and drag one small piece of dough at a time towards yourself.
4 – Then turn the orecchietta over on itself. Continue until the dough is finished.
Once finished, they can be cooked in boiling water for about 5 minutes.
Notes
They keep in the refrigerator for up to 4 days. You can also freeze them (place the tray in the freezer for 1 hour, keeping the pasta well spaced, then pour it into storage bags)
You can use all semolina flour, or all all-purpose flour, the amount of water to add will change a little.
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