Making Orecchiette by Hand
This pasta relies on the friction of a wooden board to create the texture that grabs hold of sauce. Do not use a metal table or a plastic mat; the flour needs to grip the wood.
Texture is everything
The dough will feel stiff and stubborn at first, but kneading is where you develop the bite. Keep the dough covered while working so it doesn't dry out.
- wooden pastry board
- bench scraper
- dull-edged butter knife
- baking sheet
What goes in.
- 2 cupssemolina rimacinata (extra-fine semolina flour)
- 3/4 cupwarm water
Shaping the ear
Press the dull edge of your knife firmly into the dough nub and drag it toward you, letting the dough curl around the blade. A quick flick of the thumb flips the curled piece inside out.
The method.
Mix the dough
Pour the flour onto your board and create a well. Add the water slowly, incorporating flour from the edges with a fork until a shaggy mass forms.
Knead
Knead firmly for 10 minutes. Use the heel of your hand to push the dough away, then fold it back. It is ready when the surface is smooth and springs back when poked.
Rest
Wrap the dough in a clean kitchen towel and let it sit for 20 minutes. This relaxes the gluten and makes it easier to shape.
Roll the ropes
Cut off a small portion and roll it under your palms into a thin snake, about the thickness of a pencil.
Cut and shape
Cut the rope into 1/2-inch pieces. Drag each piece with your knife, flip it over your thumb, and lay it on a floured baking sheet.
Dry and cook
Let the shaped pasta dry for at least 30 minutes before boiling in salted water. They are done when they float to the surface, roughly 3 to 4 minutes.
Other turns to take.
Cime di Rapa
Classic pairing with sautéed broccoli rabe, garlic, and red pepper flakes.
Whole Wheat
Replace one-quarter of the semolina with whole wheat flour for a darker color and earthy flavor.
When it doesn't go to plan.
If the dough is too sticky, add flour one teaspoon at a time.
Keep your board lightly dusted, but don't over-flour, or the dough will slide instead of curling.
If you are working slowly, keep the finished orecchiette covered with a towel to prevent them from becoming brittle.
The ones that keep coming up.
Can I use all-purpose flour?
You can, but the pasta will be softer and lose the characteristic chew provided by semolina.
How do I know if they are dry enough?
They should feel firm to the touch and hold their shape without squishing when you pick them up.
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