Learn how to make orecchiette by hand. Orecchiette pasta is originally from Puglia, a region in the south of Italy. This pasta shape is made with a simple vegan pasta dough, using only semolina flour and water.
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Das Grundrezept für Nudelteig aus Hartweizengrieß. You will need 100 g of semolina flour and 50 g of water per person.
Cover the dough and let it rest for at least 30 minutes. Then, cut off one quarter of the dough and roll it out into a long rope (about the width of your index finger). Cut the rope into small pieces.
Use a blunt knife and drag it over the dough pieces until the dough curls over the knife. Next, turn the orecchiette inside out over your thumb to create a hollow indentation in the center.
Dust a baking tray with semolina flour and store the orecchiette on the tray in a single layer. Repeat the process with the remaining dough.