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.
200g of semolina
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.