These ‘little ears’ are typically made from a dough that contains no egg, and originates from Puglia.
- Yields: 400g |
- Difficulty: moderate
- Prep Time : 2:0 hours |
- Cook Time : 5 mins
200 g “00” flour (Doppio Zero)
100 g semolina flour
½ C (125 ml) boiling water
2 g salt
Mix the “00” flour, semolina flour and salt together and place in the bowl of a food processor.
Turn the food processor on, and gradually add the boiling water in a thin stream, until the pasta dough is firm and well mixed.
Remove from the food processor bowl and work the dough on a clean, flat surface until smooth.
Wrap in plastic wrap and rest in a cool place for at least 30 minutes.
To shape the orecchiette:
On a floured surface, knead the dough and then roll into an elongated tube about 30 cm long and about 8 mm in diameter.
Cut discs from the tube about 4 – 5 mm thick. Place a knife flat and run swiftly across the disc towards you. The little discs will be flat and will curl slightly. Pick the disc up and push to turn inside out to form a small, rounded dome.
Cook in salted boiling water, taking note that they cook quite quickly if not dried.