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Handmade Orecchiette Pasta

Are you looking for instructions and a recipe for beautiful handmade orechiette pasta?
Prep Time20 mins
Cook Time10 mins
resting20 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Keyword: fresh pasta, orecchiette, pasta
Servings: 4
Author: Amy- A Red Spatula

Ingredients

  • 2 cups semolina flour you can also use a blend of all-purpose and semolina, but I prefer 100% semolina
  • 1 teaspoon salt
  • ½-3/4 cup warm water

Instructions

  • We are going old school here, meaning I will teach you how to do this by hand on the counter. Just know you can also do this with a food processor or even blender.
  • Form a mound of flour on your surface, mix in salt. Nor create a well in the center of your pasta.
  • Pou ½ cup water into the well, gradually mixing in the flour from the sides of the well until it is forming mostly incorporated.
  • Now start to knead the dough. If it feels a little dry, add in more water. Add the water sparingly though. Knead and check.
  • You want the dough to not be sticky, but also not too dry. It is happy medium that sometimes is only learned after a little trial and error. You will see what my dough looked like from the video in post.
  • Once you have kneaded the dough for about 5-7 minutes, cover with saran wrap and allow it to sit for at least 20 minutes.
  • Now, cut off about a 10th of your dough and roll into a snake that is about ½-inch thick. Keep the rest of the dough covered while you work with this section.
  • Sprinkle your surface with semolina.
  • Start cutting the snake into ½-inch pieces.
  • Here is where you will learn the rhythm of this pasta. Start with the one piece and a butter knife of bench knife. Scrape the knife over top of the pasta pulling it towards you.
  • It should curl as you pull it towards you and flatten to a thin layer, curled.
  • Take your thumb or finger and press the curl the opposite way over your finger. It will form a little cone with the edges curled over.
  • Continue this method- yes, it will take awhile, until all the pasta is formed.
  • Sprinkle the tops with a little more semolina.
  • Cook the pasta right away in salted boiling water- it takes about 2-3 minutes to cook.
  • Or let the pasta dry on a cooling rack until it is completely dry.
  • Store in an airtight container for up to 2 months.
  • Now, sit back and enjoy. You deserve it!