Just like my beloved Nana Lulu, I love making my own pasta. It’s therapeutic to me, especially handling that squishy dough. So when I have the time to do so, I take it. This was my first time making orecchiette though. In the city of Bari, Italy, grandmas make it in droves and famously sell it in the street. They can make it so expertly and quickly with ease. I aspire to that one day, but it was not to be this time. Mine were not perfect, but I was pretty darn happy with them and they tasted wonderful. The dough could not be more simple. This is an economical pasta with no eggs. The recipe is:
- 1 pound semolina flour
- 1 cup warm water
I kneaded the dough for a few minutes to make it into a smooth ball before I wrapped it in plastic. It needed to rest for 30 minutes to let the gluten relax. Then I repeated the kneading and wrapped it back up to rest for another hour. Finally it was time to form the orecchiette.
This will take some practice. Don’t get discouraged. You will figure out how much pressure you need with the knife and get into a groove with it. It took me several tries to get something even closely resembling a little ear. It also takes some time and patience. Make it a weekend project and enjoy the zen of it. As you make them, place them on a cooling rack to dry out. These beauties cannot be boiled right away or they will lose their shape. Let them dry for a couple of hours before you cook them, or you can store them in an airtight container to use another time. I hope this has been helpful and inspires you to make your own delectable orecchiette! Don’t be afraid to ask me any questions. xoxo