Homemade Orechiette

IDania of El Aroma de IDania asked me to translate the Orechiette recipe. Here we go:

Orecchiette is a type of pasta native to Apulia (South of Italy), whose shape resembles a small ear. An orecchietta is about 2 cm in size and looks like a small white dome with a thinner center than edge and a rough surface.

Orechiette

150 g fine semolina flour
about 75 g water
1/4 ts salt

Combine the semolina and salt, and mound it on a large work surface. Make a well in the center with your finger and pour in some 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 10 minutes or so. The dough doesn’t need to rest.

Making of Orechiette

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 5 mm diameter. Cut the rope into slices no more than 1 cm thick to form small circles of dough. Now spread the round with the serrated side of a knife, then put the circle over your middle finger (coarse side up) and 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.

Homemade Orechiette

I love them most al romano with broccoli, pine nuts, raisins and garlic.

More entries and recipes in English.


15 Gedanken zu „Homemade Orechiette

  1. Now that I fully understand the entire recipe, I like it even better. If you allow me, I am copying it to make it.
    It must be delicious!!!!
    Thank you for translating it so fast!!!!,
    IDania

  2. Ciao ! I really loved the bread you made with potatoes !! And I admire your braveness with orecchiette… Bravissima !!

  3. Hallo,
    I was looking for orecchiette and I found you…your blog and photos are both exquisite! ^_^
    I would like to ask you something about your photos. I was looking for your e-mail address but I didn’t find it. Would you please contact me then?!
    Thank you in advance.

    Donatella De Finis

  4. I really love orechiette, they are just perfect for nuzzling a little neck clam or a pocket of sauce.

    The only down side, of course, is all the patience required to make them. How long did it take you to make them all?

    They look fantastic!

  5. I always buy a few bags, to take home from our vacation in Italy, what a great idea to make them yourself. I really have to try this. THey look so authentic too. I saw on TV how those ladies in the streets are making them without looking, just talking away to eachother, with a dazzling speed. I’ll print out your recipe right away!

  6. REPLY:
    Zorra me encanta como te quedaron, necesitan un poco de paciencia pero bien vale la pena cierto?, ya me comería un platito de los sombreritos de cura con brócolis!, un besito, Mar

  7. Die sehen absolut traumhaft aus! Die Kombination von Brokkoli, Pinienkernen und Rosinen möchte ich glatt ausprobieren.

  8. Your orechiette looks fantastic! I’ve always wanted to make this, but have wondered if I really have the patience to make enough servings! :D

Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert.

Nach oben scrollen