30 min
30 min
0 from 0 reviews
Orecchiette is definitely one of my favorite pasta shapes. The origin of this pasta is in Puglia, in southeastern Italy (The heel of the boot). The word ‘orecchiette’ means ‘little ears’ in Italian and, obviously, the name derives from their shape. This pasta doesn’t require a pasta machine in order to open it up – only your hands and a cheap kitchen knife. The rough texture of the pasta holds the sauce fantastically and you can pair Orecchiette with any type of sauce.
Cheap knife
Pour the flour on the working surface. Make a pit in the middle and add the water.
Start mixing, each time collecting more flour from the sides of the pile.
Knead the dough until it is smooth and elastic.
Cut a piece of the dough and roll it into a long “snake”.
Cut pieces from the “snake”, a little bit smaller than what you would cut for gnocchi.
Take one piece and a cheap kitchen knife. Hold the knife at a 45-degree angle to your work surface, then press and roll the piece of dough toward you. Unfurl the dough over your thumb in the opposite direction to form a concave shape.
Once you are ready to eat, add the Orecchiette to the boiling water. Once they start to float to the surface, cook them for an additional minute.
Add them to your desired sauce.
YASSS!
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