Orecchiette fatte a mano

In a large bowl, pour the semola and a pinch of salt.

Add the hot water little by little and knead for at least 10-15 minutes, continuing to work on a wooden surface.

The final dough should be smooth, soft but not sticky.

Cover and let rest for about 10 minutes.

To form the orecchiette, cut a piece of dough, shape it into a long thin roll, cut a small piece, and shape the pasta as shown in the video.

Once finished, you can cook the orecchiette you need or dust them with semola, let them dry for a few hours (2-3 hours), and then store them in a paper bag with semola in the fridge for 3-4 days maximum.

You can also freeze them: after drying for about 40 minutes, place them on a tray and put them in the freezer, then transfer to a food bag.

Spice Level:

Dietary