HOMEMADE ORECCHIETTE PASTA
Orecchiette are the typical pasta of Apulia (Puglia), the heel of Italy. Nowadays you can buy them in many supermarkets all over the world, but local women in the region still hand-make them for special occasions or just for Sunday lunch. The most traditional way to serve them is with broccoli rabe and anchovy sauce.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 3
Steps:
- Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
- Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
- Work with one portion of dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
- Cut off little 1/3-inch thick pieces. Pick up knife with a rounded tip. Carefully hold one side of the dough with your index finger. Hold the knife in your other hand. Gently drag the small piece of dough towards you. Lift up the knife by the end in such a way that you get a thicker edge. You'll obtain a small disk of dough, thinner in the centre. Press the disk gently against your thumb and it will curve.
- Proceed the same way with the rest of the dough. Transfer orecchiette onto a floured surface and sprinkle with more semolina flour. Do not overlap orecchiette or they will stick together. Let dry for about 30 minutes before cooking.
Nutrition Facts : Sodium 40.5 mg
GLUTEN-FREE HOMEMADE ORECCHIETTE WITH RICE SEMOLINA
Rice semolina is used to make a gluten-free version of the famous 'little ear' pasta that comes from the Puglia region of Italy. No eggs or gum binders are needed; they hold up to being boiled and tossed with sauces or sauteed in the famous broccoli rabe dish 'orecchiette con le cime di rapa.' Their shape is perfect for your favorite tomato sauce as it pools inside the indentations, getting lots of sauce in each bite.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 3
Steps:
- Dissolve salt in warm water in a bowl. Place semolina flour into a separate bowl and add salted water. Mix together until dough becomes a ball you can work with, adding more flour or warm water as needed; mixture should be slightly wet, barely sticking to your hands.
- Knead dough until slightly more stiff. Wrap in plastic wrap and refrigerate for 30 minutes.
- Remove dough from the refrigerator and separate into 4 pieces. Use a small amount of semolina flour to dust your work table and work each piece of dough into a cylinder or snake shape. Dust your hands lightly with flour and pinch off a 1-inch piece of dough; make a dent using your thumb while rolling it away from you. Repeat with remaining dough.
- Let pasta sit for 7 to 8 minutes.
- Bring a pot of lightly salted water to a boil; place pasta into the boiling water and cook until pasta floats to the top, making sure not to stir, about 8 minutes. Scoop out cooked pasta using a slotted spoon from the water and transfer to a plate.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 38 g, Fat 1.7 g, Protein 4.3 g, Sodium 156.2 mg, Sugar 2.6 g
FRESH SEMOLINA AND EGG PASTA
Just like Mama used to make! Nothing beats fresh pasta, and this simple semolina and egg recipe is the best thing ever. You can use this recipe to make any style of pasta you like, from fettucine to ravioli to lasagna. Semolina is a special variety of wheat flour available at health food stores and gourmet grocery stores.
Provided by jenn
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 5
Steps:
- Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
- Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
- Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 24.1 g, Cholesterol 139.5 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.9 g, SaturatedFat 1.7 g, Sodium 53.2 mg, Sugar 0.4 g
FRESH SEMOLINA ORECCHIETTE
This simple recipe for fresh semolina orecchiette is the perfect pasta and is courtesy of Donatella Arpaia.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes 1 pound
Number Of Ingredients 4
Steps:
- Sift semolina and "00" flour together onto a large work surface to form a mound. Make a well in the center. Pour water into the well and add salt. Using a fork, slowly incorporate flours, beginning with inner rim of well, into the water until it forms a dough. Gather dough together to form a rounded mass. Begin kneading with the palms of your hand until dough becomes smooth and elastic, about 10 minutes. Divide dough in half and wrap each with plastic wrap. Let rest 1 hour.
- Cut each piece of dough in half. Working with one piece at a time, roll out dough 1/4 inch thick. Cut dough into 1-inch-thick strips and roll into 1/2-inch-thick rope. Cut rope crosswise into 1/4-inch pieces and lightly dust with flour. Repeat process with remaining dough.
- Press each piece of dough along the blade of a butter knife and turn over with your thumb; place orecchiette on a floured baking sheet. Cover until ready to use. Repeat process with remaining pieces.
FRESH SEMOLINA ORECCHIETTE
Steps:
- In a large bowl stir together semolina and flour and form a well in center. Add water and a generous pinch of salt to well and with a fork gradually incorporated semolina mixture until a dough is formed (some of the mixture will not be incorporated). On a work surface knead dough, incorporating more semolina mixture from bowl as necessary and discard any hard clumps, until smooth and elastic, about 8 minutes. Divide dough into 8 pieces and wrap separately in plastic wrap.
- Line each of 2 trays with a dry kitchen towel and dust you hands with some semolina mixture. Remove plastic wrap from 1 piece of dough and roll between you hands to create a rope 3 to 4 feet long and 1/2 inch wide. Put rope on a work surface and with a sharp knife cut into 1/2-inch pieces, separating pieces as cut so they are no longer touching. Lightly toss cut pieces with a little semolina mixture.
- Put each cut piece of dough, a cut side down, in palm of hand and form a depression by pressing thumb of other hand into dough and twisting slightly. Arrange orecchiette on a kitchen-towel-lined tray. Make more orecchiette with remaining 7 pieces of dough in same manner, transferring to kitchen-towel-lined trays. Orecchiette may be made 2 days ahead and chilled on towel-lined trays, covered with plastic wrap.
FRESH SEMOLINA ORECCHIETTE
Categories Vegetarian Kid-Friendly Semolina Vegan Gourmet Small Plates
Yield Makes about 1 1/2 pounds
Number Of Ingredients 3
Steps:
- Stir together semolina, flour, and a pinch of salt in a large bowl and make a well in center. Add lukewarm water to well and, using a fork, gradually stir in enough flour, pulling in flour closest to water, until a dough forms (some of flour mixture will not be incorporated). Transfer dough to a work surface.
- Sift remaining flour mixture in bowl through a medium-mesh sieve into another bowl, discarding any hard clumps.
- Knead dough, incorporating some of flour mixture as dough becomes sticky, until smooth and elastic, about 8 minutes.
- Divide dough into 8 pieces, then wrap each piece separately in plastic wrap and let stand at room temperature 1 hour.
- Line 2 large trays with dry clean kitchen towels (not terry cloth) and dust your hands with some remaining flour mixture. Remove plastic wrap from 1 piece of dough and roll dough on work surface to create a 1/2-inch-thick rope (2 to 3 feet long). Cut into 1/3-inch pieces with a sharp knife, separating pieces as cut so they do not touch. Lightly toss cut pieces with some remaining flour mixture.
- Put 1 piece of dough, a cut side down, on work surface (if necessary, reform round shape; keep remaining pieces covered with a clean kitchen towel). Dust your thumb with some flour mixture and press down on dough, pushing away from you and twisting thumb slightly to form an indented curled shape (like an ear). Transfer to a lined tray. Make more orecchiette with remaining cut pieces in same manner, transferring to lined tray. Repeat rolling, cutting, and forming with remaining 7 pieces of dough in same manner, transferring to trays.
ORECCHIETTE WITH FRESH TOMATOES AND SAUSAGE
It's one of those dishes I always come back to for more. Best thing is, there is room to tweak it a bit to suit your style. The type of sausage you use will greatly affect the taste of the whole dish. I'm partial to Sicilian-style chicken sausage for this recipe. Garnish each bowl with Parmesan cheese.
Provided by Staci
Categories Main Dish Recipes Pasta
Time 2h1m
Yield 8
Number Of Ingredients 14
Steps:
- Heat butter and oil in a large skillet over medium heat. Add onion and garlic; cook and stir until the onion starts to soften, about 2 minutes.
- Increase heat to high and add pancetta to the skillet. Cook and stir until crispy, 3 to 5 minutes. Remove casings from the sausages; add sausage meat to skillet. Cook and stir until browned, 3 to 5 minutes. Pour in wine and scrape the bottom of the skillet.
- Toss mushrooms into the skillet. Cook, stirring occasionally, until slightly softened, 5 to 10 minutes. Add tomatoes, basil, oregano, and salt. Stir to combine. Reduce heat to low; cover and simmer, stirring occasionally, until the sauce is thick, 1 to 2 hours.
- Fill a large pot with salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Reserve 1/2 cup of cooking water and drain without rinsing the pasta.
- Stir spinach into the sauce in the skillet. Cook until wilted, about 1 minute. Toss pasta into the skillet and stir to combine everything. Stir until heated through, adding some reserved pasta water if the sauce seems too thick.
Nutrition Facts : Calories 400 calories, Carbohydrate 47 g, Cholesterol 29.4 mg, Fat 15.7 g, Fiber 3.4 g, Protein 16.3 g, SaturatedFat 5.5 g, Sodium 498.3 mg, Sugar 1.7 g
STEP-BY-STEP ORECCHIETTE
See Lucinda Scala Quinn make orecchiette in our step-by-step photo tutorial. Any extra orecchiette can be frozen up to six weeks: First, freeze them in a single layer on a baking sheet, then transfer them to a resealable plastic bag and return them to the freezer. Boil directly from the freezer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Yield Makes 1 1/2 pounds dough
Number Of Ingredients 4
Steps:
- Mound semolina and all-purpose flours and salt in 3 separate piles on a large, clean work surface.
- Using your fingers, swirl ingredients together until combined.
- Gather flour mixture into a pile, and create a well in center. Pour 1/2 cup water into well.
- Gradually incorporate flour mixture into water using your fingers.
- Once all the water is absorbed, continue adding water, 1 tablespoon at a time, until mixture begins to form a dough.
- Start to gather and knead dough, working it until no dry flour remains on work surface.
- Continue to knead until smooth and elastic, about 5 minutes.
- Divide dough into 16 equal portions, and cover them with a clean, damp kitchen towel.
- Roll 1 portion of dough into an 18-inch-long rope.
- Use a knife to cut and drag a 1/3-inch piece of dough from end of rope facing you -- a grainy wooden cutting board helps grip the dough.
- Holding knife at a 45-degree angle to work surface, press and roll dough toward you.
- Unfurl each piece of dough over your thumb in the opposite direction to form a concave shape, and transfer to a rimmed baking sheet lightly sprinkled with semolina flour. Repeat with remaining dough. Orecchiette can be stored at room temperature in a single layer overnight; cover with a clean kitchen towel or plastic wrap.
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HOMEMADE ORECCHIETTE WITH 6 RECIPES. – THE PASTA …
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- Mound the flour on a pastry board or work surface, make a well in the middle and add the salt. Slowly add the water whilst incorporating the flour and water together. You can use a scraper to help keep the flour and water together. (I like to start in a bowl and once I have a dough like mixture, I turn it out onto a board and start kneading)
- Work the dough until no dry flour remains. Then knead until smooth and elastic. About 5-10 minutes. Roll the dough into a ball and cover with plastic wrap or a tea towel. Let it rest for about 15-30 minutes. (Some people don’t do this with flour and water dough but I like to)
- When you are ready to make the orecchiette, cut off about 1/3-1/4 of the dough and roll it out into a sausage about 10in/25cm in length. Cut the sausage into 1-2 cm (0.4-0.8in) pieces.
- Take one piece of dough and a normal dinner knife and hold the knife at a 45-degree angle to your work surface, then press and roll the piece of dough toward you. When you reach the end of the piece of dough, stop and unfurl the dough over your thumb in the opposite direction to form a concave shape. Put the ready orecchiette on a baking sheet or tea towel, lightly sprinkled with semolina flour. Repeat with the remaining dough.
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