the orecchiette
Orecchiette are a type of fresh pasta typical from Puglia,
made from re-milled durum wheat flour, water and salt.
The round and concave shape is similar to small ears, hence their name! With a rough surface, a thin interior and a thicker edge, they are perfect for accommodating the most varied condiments, from the classic tomato sauce and ricotta to the traditional orecchiette with turnip greens.
Recipe:
it is a laborious preparation that requires some time and dexterity.
The secret is to make a dough not too soft that will allow you to shape an orecchietta out of the rough surface.
Cut the pieces to size, use a round-tipped knife, then turn them upside down. Once made, they must be left to air dry and finally you can store them in the fridge for a few days or freeze them.
Quantity for 4 people
• 400 g of re-milled durum wheat semolina flour
• 200 g of water
• 2 pinches of salt
Method
Make the dough by combining the flour with the salt in a large bowl.
Make a hole in the center and pour the water at room temperature.
Work with a wooden spoon first, to mix the liquids well, then turn it onto a work surface and knead vigorously for about 7-10 minutes until the dough becomes compact and homogeneous.
Wrap in cling film and leave to rest at room temperature for 20 minutes.
After the indicated time, detach a piece of dough from the ball.
Roll it to the shape of a “snake” on a work surface such as marble or wood without any type of flour to a thickness of 1 cm.
Slice many small pieces about 1 cm in size.
Finally dust the cutting board or tray where the orecchiette are going to be placed on, with a handful of semolina flour.
How to form Orecchiette by hand
First, round each piece, it will be easier to get a perfect shape quickly.
Use a knife with a round tip and press on the ball starting from the upper edge, "dragging" the knife forcefully over the whole ball until it gets concave.
At this point, turn the piece over by letting the central head come out and leaving the edges as they are… the orecchietta is ready!
Proceeding this way, make all the pasta by placing the orecchiette close to each other (not on top of each other) always taking care to dust the base with semolina: Leave to air dry for about 1 hour.
