The Perfect Orecchiette Pasta (How to Make Orecchiette)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option that adds umami flavor.

Introduce the dish as orecchiette pasta from Puglia.

Explain the importance of using semolina flour for the dough.

Measure 500 grams of semolina flour and 300 mls of warm water.

Create a well with the semolina and gradually add the warm water.

Knead the dough for about 10 minutes, adjusting with more flour or water as needed.

Let the dough rest for about 10 minutes.

Cut a piece of dough and roll it into a thick snake shape.

Cut the snake into small pieces, ensuring they are square and not too small.

Press each piece with a knife to create the orecchiette shape, turning it to form the ear-like pasta.

Demonstrate another method of shaping orecchiette by pressing with a finger.

Discuss the importance of the size of the orecchiette and cooking times based on size.

Mention that the original recipe uses cime di rapa but other vegetables can be used.

Explain that larger orecchiette takes longer to cook, from 6 to 12 minutes depending on size.

Suggest drying the pasta for a couple of months or cooking it fresh immediately.

Show how to dry the pasta on a tray with holes to allow airflow.

Mention that dried orecchiette can be stored in a ziplock bag for up to three months.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens