Orecchiette are a type of pasta that is part of the Apulian tradition, particularly in Bari. They are made with durum wheat flour and water. The shape is round and concave with a rough surface. The same dough is also used to make Cavatelli, which, as the name suggests, are hollowed. Let’s try to make Handmade Orecchiette together, it will be a success!
Recipe from 04/10/2016 updated
Other recipes
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Apulia
- Seasonality: All seasons
- Energy 226.00 (Kcal)
- Carbohydrates 47.42 (g) of which sugars 0.00 (g)
- Proteins 9.12 (g)
- Fat 1.65 (g) of which saturated 0.30 (g)of which unsaturated 0.88 (g)
- Fibers 0.00 (g)
- Sodium 390.25 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups remilled durum wheat semolina flour
- 1/2 cup water (warm)
- 1 tsp fine salt
Tools
- Work surface
- Measuring cup
- Knife rounded tip and smooth blade
Steps
Pour the flour in a mound on the work surface, make a well in the middle, add the warm water a little at a time, checking if it might be enough or if you need to add more, salt, and start kneading until you obtain a soft dough. Wrap in plastic wrap and let it rest for 15 minutes before using it.
Take the dough, cut a piece at a time leaving the rest of the dough covered with a cloth, roll into strips and cut them into 1/2 inch pieces. With a smooth blade and rounded tip knife, press each piece dragging it on the work surface. By doing this, the pasta curves, then placing it on the finger and flipping it backward will form our orecchietta with a thinner center, rounded edges, and a rough surface. Let them dry flat and cook them as you prefer. It will take 4 minutes to cook.
Storage
Let the handmade Orecchiette dry between two cloths. Once dry, they can be stored in the fridge for a few days or can be frozen.
