Last Updated on July 29, 2022 by Share My Kitchen
Orecchiette is one of the best pasta types. But nothing compares to when orecchiette is homemade, regardless of whether it’s frozen, fresh, or frozen ready-made. There are so many great recipes for this Southern Italian pasta.
Homemade Orecchiette In Puglia
It’s now possible to purchase this pasta fresh in Northern Italy, where they have the best orecchiette. It is also possible to buy dried pasta.
You only need flour, water, and salt to make your own orecchiette, just like many Southern Italian pasta forms. The dough is easy to make and can be kneaded easily. You will enjoy making authentic Italian pasta.
The Right Flour For Homemade Orecchiette.
Orecchiette can be made from durum wheat semolina flour. This flour is also known as semolina flour outside of Italy. This flour is made from hard wheat flour and is slightly yellow. It is also used in most Italian dried pasta, as well as many traditional pasta shapes, from Southern Italy.
Soft wheat flour is used for Northern Italian egg pasta. Durum wheat is mainly grown in the South. Durum wheat dough is not suitable for traditional Northern pasta such as ravioli, lasagna, or tagliatelle.
Making Homemade Orecchiette
You only need flour, water, and salt to make your own orecchiette, just like many Southern Italian pasta forms. The dough is easy to make and can be kneaded easily. This dough requires a little more effort than egg pasta dough. This is because durum wheat pasta contains more gluten than soft wheat pasta.
After you have made the dough, let it rest for a while before rolling the pieces into sausages. Next, cut the sausage into small pieces. Orecchiette can be made in any size you like. It is important that the pasta you make is equal in size.
This is the same process as making cavatelli or gnocchi. The tricky part begins once the dough has been cut into small pieces. Making homemade orecchiette can be a bit more challenging than making cavatelli. It took me quite a while before I was able to make homemade orecchiette. Salvatore, my husband, is better at it than me. Perhaps it’s because he is a surgeon.
Shaping the Orecchiette
There are two ways you can shape orecchiette. First, use a knife. The knife should be held at a 45-degree angle to your work surface. Next, press the dough towards you. Once you have reached the end of the dough, stop and unfold it in the opposite direction. This will create a concave shape. Place the prepared orecchiette on an aluminum baking sheet or tea towel and lightly sprinkle with semolina flour. Continue with the rest of the dough.
Some people can make their own orecchiette with just their thumbs. This was what we tried, but the knife did better. It is unlikely that homemade pasta will look as good as machine-made pasta. The most important thing is the flavor. Even though some of the homemade orecchiette we made were slightly oddly shaped they still tasted amazing!
Orecchiette with Meatballs
This is an original Italian recipe for pasta and meatballs. It is a traditional Southern Italian dish of orecchiette and meatballs which is made on Sundays and holidays, especially in Puglia (Apulia).
Homemade Orecchiete with Broccoli Rabe (Rapini)
One of the most popular pasta dishes in Apulian cuisine is orecchiette with broccoli rabe, which is also known as rapini. It is also popular in Basilicata and the surrounding areas of Southern Italy. This is a simple recipe with just a few ingredients, just like a lot of traditional pasta dishes, but it’s still surprisingly delicious!
Homemade Orecchiete with Braciole Alla Barese
This delicious and rich traditional recipe of orecchiette with braciole alla Barese is from Bari, Puglia. It takes some time to cook this Italian ‘Sunday sauce’ recipe, but the end result is delicious, melt-in-your-mouth-filled beef rolls with a thick tomato sauce.
Homemade Orecchiette with Romanesco Broccoli, Burrata and Anchovies
This recipe for orecchiette with Romanesco broccoli is inspired by a traditional recipe from Puglia. It is a delicious and nutritious winter pasta dish that can also be made with other types of broccoli.
Homemade Orecchiette with Nduja and Eggplant
Orecchiette with eggplant and nduja is a great option if you love spicy pasta dishes. This dish is rich in bold Southern Italian flavor thanks to the combination of tomatoes, nduja, eggplant, and ricotta Salata.
Orecchiette Pasta Dough Recipe
|Prep Time||1 hr 30 mins|
|Cook Time||5 mins|
|Resting Time||15 mins|
|Total Time||1 hr 50 minutes|
- 300 g hard wheat semolina flour (10.5oz) Semola di grano duro
- 160 g water (5.4floz) tepid
- 2 pinch salt plus salt for cooking pasta
- semolina flour for dusting
Instructions to Make Homemade Orecchiette
- Place the flour on a work surface or pastry board. Make a well in its middle and then add the salt. Slowly add the water while combining the flour and water. To keep the flour and water in one place, you can use a scraper. Begin in a bowl, and then once you have a dough-like mixture, transfer it onto a board and begin kneading.
- Make sure the dough is completely smooth. Next, knead the dough until it is smooth and elastic. It should take between 5-10 minutes. The dough should be rolled into a ball. Cover it with plastic wrap or a tea towel. Allow it to rest for approximately 15-30 minutes.
- Make the orecchiette by slicing off 1/3-1/4 of the dough. Roll it out to make a sausage that is approximately 10in/25cm long. The sausage can be cut into pieces of 1-2 cm (0.4-6.8in).
- One piece of dough and a regular dinner knife. Hold the knife at 45 degrees to your work surface. Then press and roll the dough towards you. Once you have reached the end of the dough, stop and unfold the dough in the opposite direction. This will create a concave shape. Place the prepared orecchiette on an aluminum baking sheet or tea towel and lightly sprinkle with semolina flour. Continue with the rest of the dough.
- You can store your homemade orecchiette at room temperature for up to 24 hours. You can prepare the pasta the day prior to cooking and serving.
Make your own orecchiette by boiling some salted water. Let the pasta cook for another 2 minutes until it reaches the surface. Next, remove the orecchiette from the boiling water using a spoon. Add the pasta to the sauce. To ensure that the pasta is cooked properly, it is best to test it before you remove it.