How to Make Orecchiette by Hand
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. Orecchiette means “little ears”. The pasta gets its name from its characteristic round shape with a shallow indentation in the center. The pasta’s unique shape has a slightly rough texture that makes it ideal for holding on to sauces, enhancing the overall flavor and texture of pasta dishes. You don’t need any special pasta tools to make orecchiette by hand. Try orecchiette with creamy red pepper sauce for a quick and easy meal.
Ingredients and Tools You’ll Need
Step-by-Step Instructions
Step 1
Make one batch of vegan pasta dough: Pile the semolina flour on your work surface and create a well in the center. Pour the warm water into the well. Use a fork to mix the flour and water in the center. Slowly incorporate more and more flour from the edges until a shaggy dough forms. Bring everything together with your hands and knead for 10 minutes until the dough feels smooth and elastic. Cover the dough with an inverted bowl or wrap it in cling film. Let it rest for at least 30 minutes, but ideally up to 2 hours on the counter.
Step 2
Cut off one quarter of the dough and keep the rest covered. With both hands flat on the work surface, roll the dough out into a thin rope. Start rolling from the middle and work your way outwards until it’s about the width of your index finger. Cut the rope into small, equally sized dough pieces (about 1 cm each).
Step 3
To shape the orecchiette, use a blunt knife and drag it over the dough pieces until the dough curls over the knife. This creates the characteristic rough texture on the surface. Next, turn the orecchiette inside out over your thumb to create a hollow indentation in the center. To achieve the classic “ear shape” the edges of the pasta should be slightly thicker than the center. Please refer to the video below to see the shaping process.
Step 4
Store the orecchiette on a semolina floured baking tray. Repeat with the remaining dough. Let the orecchiette sit on the tray uncovered for about 2 hours. The goal is to allow the pasta to dry a little so that it holds its shape in boiling water. If you cook the orecchiette right after shaping, they might turn out flat after cooking.
Step 5
Bring a large pot of salted water to a boil. Cook the orecchiette for about 2 – 3 minutes until al dente. Keep in mind that fresh pasta cooks much faster than dried pasta. The key to achieving a perfect texture is to cook the pasta until it is tender, but still firm to the bite with a slight chewiness. Overcooking the pasta results in a soft, mushy texture. Be sure to check it frequently. Transfer the pasta to your desired sauce and toss until evenly coated. Enjoy!
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How to Make Orecchiette by Hand
Equipment
- Plastic wrap – to wrap the dough while resting.
- fork – to mix the ingredients and bring the dough together.
- Bench scraper or sharp knife – to cut the dough into small pieces.
- Blunt knife – to shape the orecchiette (see video below).
- Wooden pasta board – optional but recommended. It stays in place and doesn’t slide around while kneading the dough.
- Baking tray – to store the pasta until ready to cook.
Ingredients
- 200 g Semolina flour – finely milled durum wheat flour. It’s called "semola rimacinata di grano duro" in Italy.
- 100 g Water – warm water helps to soften the dough and facilitates kneading.
Instructions
- Make one batch of vegan pasta dough: Pile the semolina flour on your work surface and create a well in the center. Pour the warm water into the well. Use a fork to mix the flour and water in the center. Slowly incorporate more and more flour from the edges until a shaggy dough forms. Bring everything together with your hands and knead for 10 minutes until the dough feels smooth and elastic. Cover the dough with an inverted bowl or wrap it in cling film. Let it rest for at least 30 minutes, but ideally up to 2 hours on the counter.
- Cut off one quarter of the dough and keep the rest covered. With both hands flat on the work surface, roll the dough out into a thin rope. Start rolling from the middle and work your way outwards until it’s about the width of your index finger. Cut the rope into small, equally sized dough pieces (about 1 cm each).
- To shape the orecchiette, use a blunt knife and drag it over the dough pieces until the dough curls over the knife. This creates the characteristic rough texture on the surface. Next, turn the orecchiette inside out over your thumb to create a hollow indentation in the center. To achieve the classic "ear shape" the edges of the pasta should be slightly thicker than the center. Please refer to the video below to see the shaping process.
- Store the orecchiette on a semolina floured baking tray. Repeat with the remaining dough. Let the orecchiette sit on the tray uncovered for about 2 hours. The goal is to allow the pasta to dry a little so that it holds its shape in boiling water. If you cook the orecchiette right after shaping, they might lose their shape and turn out flat after cooking.
- Bring a large pot of salted water to a boil. Cook the orecchiette for about 2 – 3 minutes until al dente. Keep in mind that fresh pasta cooks much faster than dried pasta. The key to achieving a perfect texture is to cook the pasta until it is tender, but still firm to the bite with a slight chewiness. Overcooking the pasta results in a soft, mushy texture. Be sure to check it frequently. Transfer the pasta to your desired sauce and toss until evenly coated. Enjoy!
