Homemade Little Ears Orecchiette Casalinga
Submitted by BUCHANAN.R
Homemade orecchiette pasta from semolina and all-purpose flour with just water and salt. An eggless Italian pasta shaped by hand into little ear shapes, no machine needed.
YIELD
1 batchPREP
30 minCOOK
30 minREADY
1 hrsMaking orecchiette at home is one of those deeply satisfying kitchen projects where your hands do all the work. No pasta machine, no eggs, no special equipment. Just semolina flour, unbleached all-purpose flour, water, and salt kneaded into a smooth dough and shaped one little ear at a time.
The blend of semolina and all-purpose flour is traditional Southern Italian pasta making. Semolina gives the orecchiette their characteristic chew, golden color, and rough texture that grabs sauce beautifully. The all-purpose flour softens the dough enough to make it workable. Without it, pure semolina dough would be too tough to shape.
The shaping technique is the heart of this recipe. You roll the dough into thin ropes, cut tiny circles, then press and twist each one in the palm of your hand with your thumb to create a concave “ear” shape with slightly thicker edges. It takes practice, and the first few won’t look like much, but you’ll find your rhythm quickly.
Kitchen Tips
- Knead for a full 20 minutes. This is not an exaggeration. The dough needs serious gluten development to become smooth and elastic. It’s a workout, but it’s what makes the pasta tender, not gummy.
- Keep the dough softer than egg pasta. The perfect consistency is pliable and soft but not sticky. Add water gradually because you may not need the full ¾ cup.
- Keep unused dough covered at all times. It dries out fast, and dry dough cracks when you try to shape it.
- Taste frequently while cooking. Orecchiette takes longer to cook than flat pasta because of the thicker edges. They should be tender but still have bite.
Variations
- Whole wheat orecchiette: Replace some of the all-purpose flour with whole wheat for a nuttier flavor and more rustic texture.
- Serve with broccoli rabe and sausage for the classic Pugliese preparation that these ears were born to hold.
- Dry for storage: Let the shaped orecchiette air-dry on a floured cloth for several hours, then store in an airtight container for weeks.
Ingredients
Directions
Combine the semolina, unbleached flour and salt, and mound it on a large work surface.
Make a well in the center with your finger and pour in 3 to 4 tablespoons water.
Begin pulling the flour from the inner wall of the well into the liquid.
Add more water and continue forming a paste until the flour has absorbed as much water as possible with becoming hard or dry.
The perfect consistency is softer than the basic flour and egg pasta, but not at all sticky.
Knead vigorously on a lightly floured board until the dough is smooth and elastic.
This may take 20 minutes or so.
Form the dough into a ball and cover.
To make the ‘little ears', pull off a scant handful of the dough (keep the rest of the dough covered).
On a lightly floured board, roll the dough into a rope about ¾ inch in diameter.
Cut the rope into slices no more than ⅛ inch thick to form small circles of dough.
Now put one of these circles into the cupped palm of your hand and, with the thumb of the other hand, press and turn the circle at the same time to form a dent in the center that will spread the dough a little on each side.
It should look like a small ear, with slightly thicker ear lobes.
Repeat with all of the remaining dough, placing the orecchiette on a lightly floured cloth as they are made.
The orecchiette are cooked in the same manner as fresh flour and egg pasta, although they take longer to cook.
Watch them carefully and taste frequently for doneness.
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