Homemade Orecchiette Recipe
Learn how to make homemade orecchiette from scratch using a simple semolina dough — no pasta machine needed. This beginner-friendly recipe makes perfectly chewy, delicious pasta every time.
Servings: 4
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?
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