Making Orecchiette by Hand
This pasta relies on the coarse texture of durum wheat semolina to hold onto sauces. Unlike egg-based doughs, this version stays firm and holds its shape after boiling, providing a distinct, chewy bite that defines the style.
Texture is everything.
Work the dough until it stops sticking to your fingers and bounces back when poked; if it feels dry, add water half a teaspoon at a time.
- wooden board or work surface
- bench scraper
- butter knife (without teeth)
- baking sheet lined with parchment
What goes in.
- 2 cupssemolina flour
- 3/4 cupwarm water
Establishing the concave shape
After dragging the dough piece with your knife, invert it over your thumb in one motion. This stretches the center thin while keeping the edges slightly thicker.
The method.
Mix the dough
Pour the flour onto the board, make a well, and pour in the water. Use a fork to pull the flour into the center, then finish by hand until a shaggy ball forms.
Knead
Knead the dough firmly for ten minutes. The surface should become smooth and elastic. Cover with a bowl and rest for 20 minutes.
Roll the ropes
Cut off a small portion of dough and roll it into a cylinder the thickness of your index finger. Keep the remaining dough covered so it doesn't dry out.
Cut and shape
Use your knife to cut 1/2-inch pieces. Drag the knife blade across each piece to create a small curl, then press it over your thumb to create the ear shape.
Dry
Place the finished orecchiette on a floured sheet pan. Let them sit for at least 30 minutes before boiling.
Other turns to take.
Cavatelli
Skip the thumb inversion and leave the pasta as small, curled shells.
Whole Wheat
Replace half of the semolina with finely ground whole wheat flour for a nuttier flavor.
When it doesn't go to plan.
Always use a wooden board, not marble or granite; the wood provides the necessary grip for the knife to drag the dough properly.
If your knife slips too easily, the board is likely too smooth or the dough is too wet.
Boil in heavily salted water until they float, usually 3 to 5 minutes depending on thickness.
The ones that keep coming up.
Can I use all-purpose flour?
You can, but the pasta will lack the characteristic chew and sturdiness of traditional semolina.
Why do my ears keep unfolding?
The dough was likely too dry. Ensure your water is warm when mixing to hydrate the flour properly.
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