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Home Made Orecchiette Pasta


I learn how to make Orecchiette from my mother-in-law who lives in Puglia. Orecchiette means “little ears” which is a pasta typical of Puglia in the southern part of Italy. Making this pasta is easy and all you need is semolina flour, water, and a knife. You need not buy a pasta making machine, even though it’s an excellent investment if you, like me, love homemade pasta.

However, my in-law never measures the quantity but I find the below works really well.


  1. 200g of semolina

  2. 100ml of warm water

1. In a bowl, place the semolina and gently pour in the water. Bring the dough together by using a fork.

2. Once the dough has come together, knead the dough on a lightly floured worktop for about 10 minutes until the dough is firm and springs back when you push your thumb into it. If after kneading for 3-4 minutes, the dough appears to be too dry, you can add a little water (ie.10 ml).

3. When the dough is smooth but firm, wrap it with a tea towel and leave it to rest in the fridge for 30 minutes.

4. After 30 minutes, take a small portion of the dough and roll out with your hand into a thin sausage. Cover the rest of the dough whilst you work. Slice the thin dough to a small piece and you are ready to roll with the knife.

Now, please follow the video to see how I use the “press and roll” method to make Orecchiette.

Fresh orecchiette will taste great on the day. It will take about 13-15 minutes to cook. If you leave it overnight, it will get harder and will need more time to cook.


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