Combine all the ingredients until you obtain a soft, yet firm dough. Required fields are marked *. Orecchiette is one of my favourite pasta types. 2 cm wide. Whip up the semolina pasta dough recipe below, then follow the step-by-step guide to shape your orecchiette. In this recipe, golden semolina flour, with the texture of fine sand, is combined with all-purpose flour and water, but no eggs. Wrap it in plastic film and let it rest for 15 minutes. Spaghetti with Tuna, Lemon, and Creamy Stracciatella Cheese, Orecchiette with Sausage, Broccoli Rabe and Sun-dried Tomatoes, September: time to harvest grapes to make “Il Vino del Nonno”, Behind the Scenes of an Artisanal Fresh Pasta Shop, Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License, After much anticipation, my husband and I found out. Make sure to keep unused dough covered while you work. Mound the flour on a clean work surface. The tiny little indentations catch so much sauce! In Puglia, this pasta is most often served with a simple tomato sauce, but orecchiette can also be paired with a variety of ingredients and works well with chunky sauces. My computer decided to stop cooperating and I’m in the middle of backing up all my files and getting ready to migrate everything to a new computer. Keep kneading until you get a solid but soft ball of dough, about 5 minutes. March 24, 2016 By very EATalian Leave a Comment. I have had orecchiette with pesto in the past and wondered if I can make them at home. The Best Flour: I was told by my host the best flour to use was Semolina flour for a good elastic dough. Orecchiette, from the Italian words "orecchio" (ear) and "etto" (small), is an ear-shaped pasta originating in the beautiful southern region of Italy. Sprinkle with the salt and toss with your fingers, then make a well in the center of the flour and pour in the beaten egg. How to shape orecchiette. In his striking dish, chef Lorenzo Cogo serves orecchiette with a vibrant watercress purée and sliced mussels, while Angelo Sabatelli swaddles the pasta in a ragù that has been cooked for 30 hours for an intense flavour. Despite my desire to post new photos & stories, I can’t seem to get through this painful process fast enough. They melt into the background of dishes, adding depth of flavor (as well as protein and heart-healthy omega-3s) without a fishy taste—really. Slice the length of pasta into 8mm pieces, Using a table knife, push the dough down and towards yourself. Press down hard and pull the knife towards you, rolling the dough; keep going until dough wraps around the knife. A perfect orecchiette is about 3/4 of an inch across and slightly domed shaped which enables them to hold pasta sauce well. Drain orecchiette and sautée with a freshly made sauce. Repeat the same steps for the rest of the dough. Jun’s tips for success… Orecchiette is a naturally vegan pasta, and it’s an easy alternative to any egg-based pasta recipe. Using a pizza cutter, cut strips of the dough approx. Our Authentic Fresh Orecchiette … When they harden up (it doesn't take too long), you can either cook them right away or freeze them inside a plastic bag. I'm Lisa and this is where I like to share Italian recipes and stories about my Italian family. It is traditionally served as Orecchiette con cime di rapa, a simple, light preparation with broccoli rabe, anchovies, extra virgin olive oil, garlic and chilli or red pepper flakes. Thanks to its lack of eggs, orecchiette pasta is one of the few fresh pastas that is suitable for vegans. Now, let’s get to the technique: …and tah-daaaah! The dough needs hard flour and-surprise-warm water. See Lucinda Scala Quinn make orecchiette in our step-by-step photo tutorial. In the meantime, I was miraculously able to work on something I know you’ll love – an orecchiette tutorial! Orecchiette is a very versatile pasta, and can be served with just about anything – a chunky ragù would make a great pairing, or even a simple tomato sauce. To start, cut about 1/4 of your dough, wrap the rest in plastic and keep covered so it doesn't dry out. Now, granted my technique isn’t comparable to the masterful hands of these expert ladies, I’m proud to say my FIRST orecchiette turned out quite well! Orecchiette is a very versatile pasta, and can be served with just about anything – a chunky ragù would make a great pairing, or even a simple tomato sauce. All recipes, written content, and photographs on this website have been created exclusively for Very EATalian (unless otherwise noted) and are protected by copyright. Use a fork to bring the dough together, Once the dough has come together, tip out onto a lightly floured surface and knead for 7–8 minutes until the dough is firm and springs back when you push your thumb into it. Pinch of Yum. Place the semolina into a bowl and slowly pour in the water. Wow. Semolina Pasta Dough . Spread the orecchiette on top of a drying rack or a lightly floured tray, and let them dry. Homemade Orecchiette + 6 Italian Orecchiette Recipes. If the dough is a little sticky, add more flour, or a bit too firm, a little more water – the temperature of the water and humidity of the room will affect your dough, Wrap in cling film and leave to rest for 30 minutes, Take a portion from the dough and roll out into a 1.5cm thick sausage. In case you were wondering, this is what happened these past weeks and kept me away from my blogging routine (they’re really good things, for the most part! I can’t believe it’s been over a month since my last post. Cook them in salted boiling water until they rise to the surface (cooking time depends on how dry they are - mine took about 5-7 minutes). Filed Under: Pasta & Gnocchi Tagged With: how-to, orecchiette, pasta, puglia, tutorial, Your email address will not be published. It’s more difficult to write it down than to actually make them! Containing just water and flour makes it a simple homemade pasta. Make the pasta shapes – Roll out the dough using a rolling pin to about 1 cm thick. Knead on a flour-dusted surface, switching between fast and slow kneading, for 10 minutes, or until smooth and firm. Bring the unforgettable taste of Italy to your dinner table tonight with 10 of our favorite easy-to-make orecchiette recipes. Use a chunky jarred tomato sauce for simplicity, or make your own sauce for the pasta. Just because the name of this THC Orecchiette Pasta may seem too fancy to pronounce, that doesn’t inherently mean the recipe is too difficult to complete. Cut the log in square-shaped pieces (once again, measuring 1 cm or a little less than 1/2 inch). Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes. This site uses Akismet to reduce spam. Orecchiette usually call for a sauce made with greens like broccoli rabe. Toss the cooked orecchiette back into the warm cooking pot along with your favorite sauce. I love the fact that these little domes can really catch any kind of sauce you want to use. Make ahead: Make the pasta, cover with cling film, then chill for up to 24 hours. Knead for a few minutes, until smooth. The result is a stiff dough that is used to make short, shaped pastas. Luckily my local grocer has a pretty decent … Keep the remaining dough wrapped in plastic film. The term orecchiette originates from the Italian term for ‘little ears’, a reference to this pasta’s unique shape. How to make Homemade Orecchiette. You may not use any content from this website for commercial use without express permission from the author. Form a ball. Press the tip of a table knife (I used a butter knife) against the corner farthest from you, holding it at an angle. The method used to make them creates centers that are thinner than their rims, a characteristic that gives them an interestingly texture, soft in the middle and somewhat more chewy outside when cooked “al dente”. I made one with freshly-picked wild greens, garlic, and Asiago cheese….and it was awesome. Orecchiette with broccoli rabe is one of the signature pasta dishes from Apulia, city of Bari in particular. Cut the log in small square-shaped pieces (once again, measuring 1 cm or a little less than ½ inch). How to make orecchiette pasta shape homemade, a southern Italian pasta which traditionally is made fresh from scratch. Whilst originating in the heel of Italy, orecchiette is enjoyed all over il Bel Paese as well as abroad. Orecchiette are the typical pasta of Puglia, the heel of Italy. For the orecchiette (a pasta from Puglia), Spera doesn’t roll out the dough as thin as the lorighittas. Cover the rest of the dough whilst you work. It’s also not so difficult to make … It's hand molded into shapes called "little ears" known as coming from Apulia, a region on the SE coast of … Thousands of these orecchiette are then left to dry on big racks. You can check out the full recipe at the end of the post). Here’s how to make this simple yet versatile Pugliese pasta by hand. Using the method from Evan Funke of Felix Trattoria in Los Angeles and the famous Orecchiette makers of Bari and Puglia, today we learn how to make fresh orecchiette by hand or pasta fatta a mano. As soon as I bit into one of the irregularly shaped rounds (orecchiette means “little ears” in Italian), I was hooked. Orecchiette usually call for a sauce made with greens like broccoli rabe. Cat’s Ear Greens and Asiago Cheese Orecchiette ». ): So I’m back at it BUT I’m still in the middle of working out my computer issues. Learn how your comment data is processed. However, no matter how good dried, fresh or frozen ready-made orecchiette may be, homemade orecchiette is definitely the best! If you'd like to learn more about me, head over to my About page. Using the other hand, turn dough inside out, pushing your thumb in the center of the little dough disk. The dried pasta will take 8–10 minutes to cook, Orecchiette pasta with 30 hour ragù and Canestrato cheese fondue, Orecchiette with watercress purée, bergamot and mussels, orecchiette with a vibrant watercress purée and sliced mussels, pasta in a ragù that has been cooked for 30 hours. Just semolina flour and water are needed, as well as a light technique. 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