Servings: 4
Calories: 254kcal
Equipment
- 1 wooden board
- 1 knife sharp
Ingredients
- 300 gr durum wheat flour semolina
- 5 fl oz water lukewarm
- 1 pinch salt
Instructions
- STEP 1: Gather all necessary ingredients for the recipe. Mix the flour with salt and form a volcano. Place the water in the middle of the volcano. Helping yourself with a fork start incorporating the flour with the water until you have a paste that you can start working with you hands.
- STEP 2: Spread some flour on the work surface and knead the dough until it becomes smooth and it is elastic. You will know it is ready when you impress a thumb in the dough and dough bounce back immediately. Let the dough rest for 30 minutes covered with a tea towel (see notes).
- STEP 3: Now, take the dough and with the knife divide in 4 equal part. Take a quarter and start rolling it out into a long thin rope about 1/2 inch in diameter.
- STEP 4: Cut the rope into small pieces about 1/4 inch long. Take each piece and make a ball just by molding it with your hands.
- STEP 5: Using your knife (or thumb or index finger) press down on each piece of dough and drag it towards you. It will curl up on itself then you turn it inside out over your finger.
- STEP 6: Repeat this process with each piece of dough until you have enough orecchiette for your desired serving size.
Notes
The resting period allows the flour to continue to hydrate, and the gluten network to relax. If you skip this step it will be an epic disaster: your dough will be too elastic AND WILL NOT KEEP THE SHAPE!
Nutrition
Calories: 254kcal | Carbohydrates: 53g | Protein: 10g | Fat: 2g | Sodium: 13mg | Potassium: 323mg | Calcium: 27mg | Iron: 3mg
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