Go Back
–+ servings
homemade orecchiette
Print

Homemade Orecchiette with Semolina

What can I say? Homemade Orecchiette really rocks! It's such a beautiful pasta and another one that's super easy to make using only semolina flour and water. Why eat store bought pasta when you can have homemade Orecchiette with a little bit of effort.
Course Main Course
Cuisine Italian
Prep Time 1 hour
Total Time 1 hour
Servings 3
Calories 210kcal
Author Tom DeVincenzo
Cost 5

Equipment

  • Serrated knife

Ingredients

Instructions

  • Cut off a small piece of dough (about ⅕ of the whole dough) and roll it out until it forms a long, thin rope (about as thick as your finger).
    Cutting homemade pasta dough
  • Cut the rope into small pieces, about ½ inch wide.
    Pasta dough chopped up
  • Take your serrated knife and apply some pressure one of the small pieces of dough. Now, start to roll it, keeping the pressure on the dough.
    Rolling homemade pasta with a knife
  • Continue rolling the dough, but stop just before the dough rolls over and try and keep it on your knife.
    Rolling pasta dough with a knife
  • Remove the dough from the knife using your hands.
    Removing pasta dough from a knife
  • Finally, flip the Orecchiette over. Then, push one of your thumbs up and into the middle of the non-serrated part of the dough forming a small indentation. The serrated portion should be popping up.
    Forming dough into homemade Orecchiette

Nutrition

Serving: 69g | Calories: 210kcal | Carbohydrates: 30g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU