STEP-BY-STEP ORECCHIETTE
See Lucinda Scala Quinn make orecchiette in our step-by-step photo tutorial. Any extra orecchiette can be frozen up to six weeks: First, freeze them in a single layer on a baking sheet, then transfer them to a resealable plastic bag and return them to the freezer. Boil directly from the freezer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Yield Makes 1 1/2 pounds dough
Number Of Ingredients 4
Steps:
- Mound semolina and all-purpose flours and salt in 3 separate piles on a large, clean work surface.
- Using your fingers, swirl ingredients together until combined.
- Gather flour mixture into a pile, and create a well in center. Pour 1/2 cup water into well.
- Gradually incorporate flour mixture into water using your fingers.
- Once all the water is absorbed, continue adding water, 1 tablespoon at a time, until mixture begins to form a dough.
- Start to gather and knead dough, working it until no dry flour remains on work surface.
- Continue to knead until smooth and elastic, about 5 minutes.
- Divide dough into 16 equal portions, and cover them with a clean, damp kitchen towel.
- Roll 1 portion of dough into an 18-inch-long rope.
- Use a knife to cut and drag a 1/3-inch piece of dough from end of rope facing you -- a grainy wooden cutting board helps grip the dough.
- Holding knife at a 45-degree angle to work surface, press and roll dough toward you.
- Unfurl each piece of dough over your thumb in the opposite direction to form a concave shape, and transfer to a rimmed baking sheet lightly sprinkled with semolina flour. Repeat with remaining dough. Orecchiette can be stored at room temperature in a single layer overnight; cover with a clean kitchen towel or plastic wrap.
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Jason's bagom
jasonsbagom27@gmail.comThese orecchiette were a bit bland. I think I'll add more salt and pepper next time.
Mary Oguche
m_o59@hotmail.comI'm a huge fan of orecchiette. This recipe is one of the best I've tried.
Elijah Haynes
haynes.elijah@yahoo.comThese orecchiette were so easy to make and they tasted amazing. I'll definitely be making them again.
Michael Ani
m_a@yahoo.comI've been looking for a good orecchiette recipe for ages. This one is definitely a keeper!
Gsjjsjjsge Hsjjse
h-g54@gmail.comThese orecchiette were absolutely delicious! I served them with a simple tomato sauce and they were a hit.
Aaditya Aaraj
a.aaditya@yahoo.comI'm not sure what I did wrong, but my orecchiette turned out really gummy. I think I might have overcooked them.
JAVESHEN MURUGAS
murugas-javeshen20@hotmail.comThis recipe was a bit too complicated for me. I think I'll stick to buying orecchiette from the store.
Yaseen Tech
tech-y@gmail.comI love orecchiette! This recipe is a great way to make them at home. I especially like the addition of the pecorino cheese.
Thembekile Mkhabela
tm76@yahoo.comThese orecchiette were a bit too al dente for my taste, but the flavor was spot-on. I'll definitely try this recipe again and cook the pasta for a few minutes longer.
dhoneshor ray
dhoneshor60@gmail.comI'm not a huge fan of orecchiette, but I thought this recipe was pretty good. The sauce was flavorful and the pasta was cooked perfectly.
Sufian king
ksufian37@gmail.comThe orecchiette turned out great! I used a mix of all-purpose and semolina flour and they had a nice chewy texture.
Rayhan khan Nil
r@hotmail.comI've never made orecchiette before, but this recipe made it easy. The step-by-step instructions were clear and helpful.
Sajidur Rahman
rahman5@yahoo.comThese orecchiette were a hit with my family! The dough was easy to work with and the finished pasta had a great texture.