Orecchiette Made From Eggless Pasta

These handmade orecchiette ("little ears") use the traditional Southern Italian method: no eggs, no oil, just semolina flour, all-purpose flour, and water kneaded into a smooth, elastic dough. The semolina gives the pasta a slightly rough surface that grabs sauce better than smooth egg pasta.

Kneading for a full 8 to 10 minutes is where the texture comes from. This develops the gluten enough to make the dough stretchy and workable, while keeping it firm enough to hold the ear shape when you press each disk with your thumb.

The thumb-press technique is what makes orecchiette orecchiette. Press firmly into the center of each small disk to create a shallow cup that catches and holds sauce in every bite.

Kitchen Tips

• Add water gradually. Humidity affects how much the flour absorbs, and too much water makes a sticky dough that won’t hold its shape.
• Let the dough rest 10 minutes after kneading. This relaxes the gluten and makes rolling and shaping much easier.
• Dust your work surface and the formed orecchiette with semolina flour, not all-purpose. Semolina prevents sticking without making the pasta slippery.
• These cook in boiling salted water in about 3 to 4 minutes for fresh. They float when done.

Variations

• Toss with broccoli rabe and garlic sauteed in olive oil for the classic Pugliese pairing.
• Use all semolina flour for a firmer, chewier pasta with more bite.
• Dry the shaped orecchiette on a floured tray for a few hours or overnight for a slightly firmer cooked texture.