Components
- 2 cups (tea) of semolina made from durum wheat (320 g)
- Two-thirds of a cup of warm water (160 ml)
- seasoning for preparing dough
- Semolina as desired for blending
Ready state
- In a big bowl, put the semolina and create a well in the middle. Slowly pour in warm water while stirring from the center outward with a fork—it’s crucial to add water little by little to avoid using too much; initially, the mixture will seem very dry, but that’s normal.
- 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 like it won’t work, but as you continue kneading, the dough 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 facilitates 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 wide with the spatula. Keep the remaining dough covered to prevent it from drying out. Note: there is no need to dust the countertop with semolina when shaping the dough.
- To shape the orecchiettes: place the tip of a non-serrated knife at the edge of the dough piece and perform a single motion, pulling the dough while gently pressing it against the work surface — this will cause the dough to roll up, creating a hat shape. Flip the hat over, using your fingertip as a mold to form the characteristic shape of orecchiette pasta. Move the shaped orecchiettes onto a baking tray lightly dusted with semolina to avoid sticking, and repeat the 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 the orecchiettes. Cook for around 5 minutes, stirring occasionally, until they reach an al dente texture. After cooking, drain the water and serve the orecchiettes with your favorite sauce.
Punto de congelación
The dough made from semolina and water freezes exceptionally well. Place the shaped orecchiettes on a baking tray side by side and put them in the freezer. After they are frozen (about 2 hours), move the pasta to an airtight container or bag and store in the freezer for up to 3 months. This way, the orecchiettes remain separate, allowing you to use only the amount you need. To cook, drop the frozen orecchiettes directly into boiling water and cook for 3 minutes.
