Hand-Rolled Orecchiette
Making these by hand is about developing a rhythm. You are looking for a dough that feels like firm clay, which provides the necessary resistance to hold the indented shape once boiled.
The moisture matters
If the room is humid, you may need a tablespoon less water. The dough should be smooth and require effort to knead.
- wooden board
- bench scraper
- non-serrated butter knife
- baking sheet
What goes in.
- 300gsemolina rimacinata flour
- 150mlwarm water
- pinchfine sea salt
Creating the basin
The key is dragging the knife to create a shallow cup, then using your thumb to invert the dough piece. The outer edge must be slightly thicker than the center to hold the shape.
The method.
Mix the dough
Pour the flour onto the board, make a well in the center, and add the water and salt. Work the liquid into the flour with your fingertips, then knead for 10 minutes until the surface is elastic and smooth.
Rest
Wrap the dough in plastic wrap and let it sit at room temperature for 30 minutes. This relaxes the gluten so the dough doesn't snap back while you shape it.
Form the ropes
Cut a portion of dough and roll it into a rope about 1/2 inch thick. Cut the rope into small pieces, each about the size of a chickpea.
Shape the orecchiette
Hold the knife at a 45-degree angle. Drag the dough piece across the board toward you. Once it curls slightly, use your thumb to push into the center of the disc and invert it over your fingertip.
Dry
Place the finished shapes on a semolina-dusted baking sheet. Let them air dry for at least 20 minutes before boiling.
Cook
Drop into a large pot of heavily salted, boiling water. They are done when they float to the surface, usually within 3 to 4 minutes.
Other turns to take.
Semolina and Flour
Substitute 100g of the semolina with '00' flour for a softer, more delicate bite.
Infused Dough
Add a tablespoon of tomato paste or finely minced spinach to the water for color and mild flavor.
When it doesn't go to plan.
Keep the dough you aren't currently using covered with a damp towel to prevent it from skinning over.
If the dough sticks to the board, dust it lightly with flour, but avoid using too much or the shapes will not seal properly.
Boil the orecchiette until they are firm to the bite; they will continue to soften when tossed with your sauce.
The ones that keep coming up.
Why is my dough falling apart?
You likely need more water. Add it a teaspoon at a time until the dough holds together without cracking when you press it.
Can I freeze these?
Yes. Lay them in a single layer on a sheet pan to freeze solid, then transfer them to a freezer bag for up to two months.
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