Orecchiette from Scratch

Name: Orecchiette from Scratch
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g semolina; 180 ml warm water; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

In the sun-drenched region of Puglia, orecchiette is born from the simplest of ingredients, crafted by hand with semolina and water. Before any sauce simmers, the pasta-making ritual unfolds on wooden boards, where dough is kneaded with care, rested, and then shaped into little ear-like discs. This tradition dates back centuries and is a staple in the culinary identity of southern Italy.

Orecchiette offers a tender, slightly chewy bite that pairs perfectly with hearty sauces, such as broccoli rabe or rich tomato ragù. The pasta's texture is designed to cradle every drop of flavor, ensuring a harmonious balance with the sauce of choice.

Ingredients

400 gsemolina
180 mlwarm water
to tastefine sea salt

Method

In a large mixing bowl, combine 400 g of semolina with a pinch of fine sea salt. Gradually add 180 ml of warm water, stirring with a fork or your fingers until the mixture begins to come together into a shaggy dough. The warmth of the water helps the semolina absorb moisture more effectively, making it easier to form a cohesive dough.
Transfer the dough onto a clean work surface. Begin kneading by pressing the heel of your hand into the dough, pushing it away from you, then folding it back over itself. Continue kneading for about 8 to 10 minutes, until the dough is smooth and elastic. It should feel firm yet pliable, and bounce back slightly when pressed.
Once kneaded, cover the dough with an inverted bowl or wrap it in a damp cloth. Allow it to rest for at least 30 minutes. This resting period is crucial as it allows the gluten to relax, making the dough easier to shape and preventing it from shrinking back during the forming process.
After resting, divide the dough into four equal portions. Take one portion and roll it into a long rope, about 1 cm in diameter. Use a knife to cut the rope into small pieces, each about 1 cm long. Dust your hands and the pieces lightly with semolina to prevent sticking.
To shape the orecchiette, take one piece of dough and press it with the side of your thumb against the work surface, dragging it towards you to form a small, concave shape. The dough should curl up around your thumb, creating the characteristic 'little ear' shape. Repeat with the remaining pieces, ensuring each piece is evenly shaped.
If not using immediately, lay the orecchiette on a clean kitchen towel in a single layer. Allow them to dry for about 30 minutes, or until the surface is no longer tacky to the touch. This drying process helps the pasta hold its shape during cooking, ensuring a perfect texture when served.