Components
- 2 cups (tea) of durum wheat semolina (320 g)
- 2/3 cup (160 ml) of warm water
- salt used in dough preparation
- semolina as needed for mashing
Setup phase
- In a big bowl, put the semolina and create a well in the middle. Slowly pour in warm water little by little, stirring from the center outward with a fork — it’s crucial to add the water gradually to the flour to avoid using too much; initially, the mixture will seem very dry, but that is correct.
- Once you can shape a still uneven dough, move it to the countertop and knead for 10 minutes until it becomes smooth and soft. The dough’s texture is firmer and drier than bread dough—if it becomes too wet during soaking, it will be more difficult to shape the noodles after resting. Initially, it may feel a bit tough and seem unworkable, but as it is kneaded, it will become smooth and soft.
- Wrap the dough in plastic wrap (or place it in a plastic bag) and allow it to rest for 30 minutes — this resting period is crucial because it makes the dough less elastic and softer, which simplifies shaping. If you choose to cover it with a cloth, dampen the cloth slightly to prevent the dough from drying out.
- Using a baker’s spatula (or knife), slice off a piece of dough and shape it into a roll approximately 1.5 cm thick. Then, cut the roll into segments about 1 cm each with the spatula. Keep the remaining dough covered to prevent it from drying out. Note: there is no need to sprinkle semolina on the countertop when shaping the dough.
- To shape the dough, use tools like a grater, cutting board, or fork. Place the shaped dough pieces onto a baking tray lightly dusted with semolina to keep them from sticking, and continue this process with the remaining dough.
- To prepare the dough: bring approximately 5 liters of water to a boil in a large pot over high heat. Once boiling, add 2 tablespoons of salt and then the orecchiettes. Cook for around 5 minutes, stirring occasionally, until they are al dente. After cooking, drain the water and serve with your favorite sauce.
Punto de congelación
The dough made with semolina and water freezes very well — it’s preferable to freeze it rather than drying it for storage. Place the shaped noodles on a baking tray without overlapping and freeze. After about 2 hours, once frozen, transfer them to an airtight container or bag and store in the freezer for up to 3 months. Since the noodles are loose, you can use only the amount you need. To cook, put the frozen noodles directly from the freezer into boiling water and cook for approximately 3 minutes.
