How to Make Orecchiette (No Eggs, 2 Ingredient Pasta)

Pour semola flour onto your work surface.

Make a well in the middle of the flour.

Slowly add warm water into the well, incorporating flour from the edges with a fork.

Continue mixing until a thick paste forms, then use hands or a bench scraper to bring the dough together.

Cover the dough and let it rest for 10 minutes.

Knead the dough for a few minutes until smooth.

Let the dough rest for at least 30 minutes or up to 3 hours.

Roll a piece of dough into a log about the size of a finger.

Cut off small pieces of dough about 2 inches (1 cm) long.

Shape each piece into orecchiette by pressing down with a knife and turning inside out with a finger.

Place shaped orecchiette onto a baking sheet dusted with semola flour.

Boil a large pot of salted water and cook the orecchiette for 2-3 minutes until they rise to the top.

Equipment Needed

Spice Level:

Dietary