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
HANDMADE ORECCHIETTE
Provided by Bev Weidner
Categories side-dish
Time 1h40m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Mound the flour on a clean work surface. Sprinkle with the salt and toss with your fingers, then make a well in the center of the flour and pour in the beaten egg. Quickly combine with your fingers and as the dough starts to come together, add 1 tablespoon of water at a time, up to 3 tablespoons total. Keep kneading until you get a solid but soft ball of dough, about 5 minutes. Place it in a bowl and cover with a damp towel for 30 minutes to 1 hour.
- Divide the dough into 4 equal pieces. Roll them each out on a floured surface to make a skinny log about 10-inches-long. Pinch off a small piece of dough, just enough to cover your fingertip, and roll the dough against the floured work surface with your thumb, creating a "little ear". Transfer the orecchiette to a large piece of parchment paper. Keep pinching and making the orecchiette with your thumbs until no dough is left.
- In the meantime, bring a pot of salted water to a boil. Pick up the sides of the parchment paper to slide the fresh pasta into the water. Boil until the pasta floats to the top, 2 to 3 minutes.
- Reserve about half a cup of pasta water, and drain the rest.
- Combine the pasta with the oil and 2 tablespoons pasta water in a large bowl (add more pasta water if it seems dry!). Season with a pinch of salt and pepper and divide between 2 dinner bowls, or among 4 smaller bowls. (Our kids eat only a tiny bit, so we could still call this 2 servings.)
- Garnish with freshly grated Parmesan and fresh basil leaves!
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.
ONE PAN ORECCHIETTE PASTA
Every year when it's time to go back to school I get inundated with requests from students to post recipes that are super-easy, cost pennies, and require a bare minimum of kitchen equipment. This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and most importantly: only uses one pan or pot for the entire procedure.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
- Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
- Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 46.2 g, Cholesterol 59.7 mg, Fat 39.1 g, Fiber 2.5 g, Protein 31.2 g, SaturatedFat 11.7 g, Sodium 1359.8 mg, Sugar 4.4 g
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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)
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- 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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