Orecchiette are, certainly, one of the most famous Italian pasta.
Here a step by step recipe to realize this typical specialty of Puglia.
- 400 gr. of durum wheat semolina
- 100 ml. of warm water
- 8 gr. salt
Pour semolina on the pastry board, adding a pinch of salt and then the lukewarm water for the dough. Knead the dough for about 10 minutes. Cover your pasta with a damp cloth and let it rest for about 30 minutes.
Take a piece of dough, knead it on a floured surface until it becomes a cylinder about a centimeter thick. At this point, cut it into pieces of about one centimeter.
Work your pieces with the tip of a knife, dragging them in such a way as to make a sort of shell, which you will then have to turn with your thumb, always helping yourself with a knife.
That’s it: your orecchietta is done!
Work in this way, placing your prepared orecchiette on a cloth or on a pastry board.
Remember to let your orecchiette rest a whole night before you use them.
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