Orcchiette at home

Orcchiette Pasta Dough

Prep Time1 hr 45 mins
Cuisine: Italian
Servings: 2 people
Author: Hannah Welton

Ingredients

  • 150 grams “00” flour We love to use Anson Mills products in our home!
  • 110 grams semolina
  • 125 grams warm water
  • 5 grams salt

Instructions

  • Dissolve your salt into your water (warm tap water works just fine)
  • In a bowl mix your two flours, one homogenous, transfer to loose flour to flat surface
    (wood cutting boards work great)
  • Using your hands, make a well in the center of your flour mixture. Using a fork, gradually add your water to the middle of the well and whisk to slowly incorporate liquid into your dough
  • Once your dough comes together, knead with your hands for ten minutes. No less than 10 minutes y’all.
    This step is incredibly important to activate the gluten and bring structure to your pasta dough.
  • Once you are done kneading and your dough is easily shaped into a round disk, let it rest wrapped in plastic wrap for 45 minutes to an hour.
    *Try and be patient, don’t rush this resting process*
  • Cut your dough into 2″ strips
    Working with one “strip” of dough at a time, use the palms of your hands starting in the middle and gently roll into a rope shape. With your hands getting further and apart your rope should begin to get longer, you will know when you are done when your pasta “rope” is close to 2 feet long.
  • Using a knife, cut your rope into 1″ pieces.
  • One piece at a time, use a butter knife to press down firmly on the edge of the pasta that is furthest away from you. Gently pull your knife in a dragging motion towards you while apply pressure the whole way. Your dough should start to curl and end up in a shell like shape.
    It takes practice, do not get discouraged! Once you nail it, you will feel like a rock star. Also… youtube is your friend!
    Once you have your shells, use your thumb to gently invert each piece over the tip of your thumb. At this point, they should look like little ears!
  • Repeat this process with each “strip” of dough.
    Put your finished orcchiette on a sheet tray with semolina dough. Very important part of this process is that you want your pasta to dry out so it holds it’s shape once you cook it!
  • TO COOK:
    Bring salted pasta water to a boil, add your pasta and cook for 1 minute to 1 minute and half. Don’t forget, this is fresh pasta, you don’t want to over cook or it will immediately turn mushy. No one likes mushy pasta!
    This pasta compliments anything saucy since the little ears hold the sauce perfectly!

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