We often quote in the magazine our favourite chef, Fili, a born-and-bred Italian. His sister Sabrina shares his passion for cooking — these orecchiette are made to an old family recipe. See more of Sabrina on Instagram. The following recipe is not the original from Sabrina and Fili, but a simple, reliable version — ideal for getting started.
Ingredients
- 400 g durum wheat semolina
- 213 g water
- water for cooking
Note: Depending on the semolina, water absorption may vary slightly. The dough should be firm yet elastic and not sticky.
Preparation: step by step
1) Mix and knead the dough
Combine the semolina and water and knead for about 10 minutes until you have a smooth, elastic dough.
2) Let rest
Cover the dough and let it relax at room temperature for 1 hour.
3) Roll and cut
Roll the dough into thin ropes and cut off pieces about the thickness of a finger.
4) Form the orecchiette
On a wooden board, use a small knife to drag each piece down the board so it forms a little cup. If needed, turn the shaped piece slightly to achieve the typical "ear" shape. Let the formed orecchiette rest briefly.
5) Cook briefly
Cook in vigorously boiling salted water for about 2 minutes (time may vary slightly depending on thickness). Remove with a slotted spoon and serve immediately.
Serving
The pasta goes well with your favourite sauce — from a simple tomato sugo to vegetable and herb sauces.
Practical tips
- A wooden board gives a little grip when shaping; dust very lightly with semolina if needed.
- If the dough is too dry, dampen your hands very lightly and continue kneading. If it is too soft, work in a little semolina.
- Optional: the dough can also be kneaded in a mixer on low speed.
Enjoy!
Source: www.tastybity.de
