One of the easiest pasta shapes to make is orecchiette — or “little ears.” Made from a semolina pasta dough that’s incredibly easy to work with, they’re shaped by hand and require no special equipment or pasta machine. They’re a great beginner pasta shape to make.
Orecchiette have a great texture and bite to them, thanks to the semolina dough and the fact that they’re fairly thick. They also have a rough exterior, so they cling onto any sauce you toss them with. They’re completely different from any premade, machine-shaped orecchiette you buy at the store. If you’ve never made these before, I highly suggest you try — they’re going to be your new favorite pasta shape.
They’re also completely different from any premade, machine-shaped orecchiette you buy at the store.
What you’ll need to make Orecchiette
These orecchiette are made with a classic semolina pasta dough — simply semolina, water, and a small pinch of salt.
- 400g Semolina (durum wheat flour)
- 200g Water
- 1/4 tsp diamond crystal kosher Salt, use slightly less if using a finer salt
This recipe makes about 4 servings. You want to aim for about 100g of flour per serving. This recipe is easy to scale up or down, just use half the weight of the flour in water.
Step-by-step Instructions
Make The Dough
- Make a mound of flour on your work surface. Use the back of your hand to create a well in the center. Alternatively, you can mix everything in a large bowl if you like.
- Add the salt to the water and stir to dissolve.
- Pour the water into the well, and slowly mix in the flour until you have a paste, and then go ahead and mix in the rest of the flour.
- Knead the pasta dough for about 8-10 minutes until it’s nice and smooth.
- Let rest for about 20 minutes to allow the semolina to fully hydrate.
Shape the Orecchiette
- To shape the pasta, cut off about a quarter of your dough to work with at a time and keep the remaining dough covered so it doesn’t dry out.
- Roll the dough out into a 1/2” (1cm) rope. Cut off a small portion, about 1/2” (1cm), then shape the orecchiette by dragging a butter knife over the dough. Flip the “little ear”, inside out and then you have your orecchietta! Repeat with the remaining dough.
- You can make larger, or smaller, orecchiette by rolling the dough out into a thicker rope and cutting off a large portion.
- Lay them out on a kitchen towel or wood surface to dry. To cook, boil them in salted water until al dente. Cooking time will vary depending on how thick they are. Check them every few minutes for doneness.
- To freeze: Arrange the orecchiette on a sheet tray (or plate) in a single layer and freeze solid. Then move them to a zip-top plastic bag, or airtight container to store. Cook right from frozen.
What to Serve Them With
A classic pairing for orecchiette is sausage and broccoli rabe — and it’s delicious!
Simply toss them with a quick cherry tomato and butter sauce — a super easy sauce that works beautifully with either canned cherry tomatoes or a few handfuls of fresh homegrown cherry tomatoes from the garden.
Another great option is to toss them with a classic basil pesto or pesto rosso. Both are perfect for summer since they’re no-cook sauces that can be made ahead of time. Just boil your pasta, toss with a few spoonfuls of pesto and a splash of pasta water.
More Pasta Shapes to Try:
Lorighittas have a distinct twisted ring shape and are made simply with semolina and water. Learn how to make this traditional Sardinian pasta by hand with step-by-step instructions.
Make malloreddus — also known as gnocchetti sardi — at home by hand, no special tools needed. This is another traditional Sardinian pasta that’s ridged, shell-shaped, and perfect with tomato butter sauce or a sausage ragù.
Homemade ricotta cavatelli are easy to make and go perfectly with any sauce. Just a few ingredients and no special equipment needed. Whether you’re a beginner or have been making pasta for years, this is a great go-to pasta shape.
Learn how to make homemade potato gnocchi from scratch with this foolproof recipe. Just 2 ingredients needed for light, pillowy Italian dumplings.
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
Homemade Orecchiette Recipe
Ingredients
- 400 grams Semolina (durum wheat flour)
- 200 grams Water
- 1/4 teaspoon diamond crystal kosher Salt use slightly less if using a finer salt
Instructions
Make The Dough
- Make a mound of flour on your work surface. Use the back of your hand to create a well in the center. Alternatively, you can mix everything in a large bowl if you like.
- Add the salt to the water and stir to dissolve.
- Pour the water into the well, and slowly mix in the flour until you have a paste, and then go ahead and mix in the rest of the flour.
- Knead the pasta dough for about 8-10 minutes until it’s nice and smooth.
- Let rest for about 20 minutes to allow the semolina to fully hydrate.
Shape the Orecchiette
- To shape the pasta, cut off a about a quarter of the dough to work with at a tome and keep the remaining dough covered so it doesn’t dry out.
- Roll the dough out into a 1/2” (1cm) rope. Cut off a small portion, about 1/2” (1cm), then shape the orecchiette by dragging a butter knife over the dough. Flip the “little ear”, inside out and then you have your orecchietta! Repeat with the remaining dough.
- You can make larger, or smaller, orecchiette by rolling the dough out into a thicker rope and cutting off a large portion.
- Lay them out on a kitchen towel or wood surface to dry. To cook, boil them in salted water until al dente. Cooking time will vary depending on how thick they are. Check them every few minutes for doneness.
- To freeze: Arrange the orecchiette on a sheet tray (or plate) in a single layer and freeze solid. Then move them to a zip-top plastic bag, or airtight container to store. Cook them right from frozen.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
FAQs
What is orecchiette?
Orecchiette is a hand-shaped pasta from Southern Italy. And it’s typically made from semolina dough. Unlike smooth, machine-extruded pasta, orecchiette has a great chewy texture and a rough surface that holds onto sauces exceptionally well.
Do I need a pasta machine to make orecchiette?
Nope. I love orecchiette because it requires no special equipment. All you need is a butter knife and your hands.
What type of flour is best for orecchiette?
Semolina flour (also called durum wheat flour or labeled semola rimacinata) is the traditional choice. It gives orecchiette its characteristic chew, slightly rough texture, and gorgeous golden color.
Can orecchiette be made ahead of time?
Yes. You can shape the orecchiette and let them dry on a kitchen towel for several hours, or freeze them on a sheet tray and store in an airtight bag for up to 2–3 months. Cook straight from frozen. I like to make a big batch and freeze half for eating later.
How do I know when my orecchiette is cooked?
Taste them every few minutes while boiling in well-salted water. They’re done when they’re tender but still have a slight bite (al dente). Homemade orecchiette typically takes around 5–8 minutes, but this really varies based on thickness.
One thought on Homemade Orecchiette
Loys of potential. One pasta many dinner options.