Orecchiette #pasta #orecchiette

⬇️ How to make perfect Orecchiette.

📕 For the dough:

• 200g (7 oz) semolina flour
• 100g (3.5 oz) water

Instructions:

1. Combine semolina and water, knead until smooth and elastic. Wrap in plastic and let rest for at least 30 minutes.
2. Cut the dough into strips and roll into a 8 mm (1/3 inch) thick rope.
3. With a knife cut and drag a small piece of dough against a wooden board, then flip inside out over your thumb to create the distinctive ear shape.
4. Allow the orecchiette to dry slightly before cooking in salted boiling water.

🔔 Pro tip: Making Orecchiette requires some practice. Using the right pressure when dragging the dough is key - too light and it won’t curl, too hard and it will tear.

#pastarecipe #italianfood

[chefItalianochannel]

⬇️ How to make perfect Orecchiette.

📕 For the dough:

• 200g (7 oz) semolina flour
• 100g (3.5 oz) water

Instructions:

1. Combine semolina and water, knead until smooth and elastic. Wrap in plastic and let rest for at least 30 minutes.
2. Cut the dough into strips and roll into a 8 mm (1/3 inch) thick rope.
3. With a knife cut and drag a small piece of dough against a wooden board, then flip inside out over your thumb to create the distinctive ear shape.
4. Allow the orecchiette to dry slightly before cooking in salted boiling water.

🔔 Pro tip: Making Orecchiette requires some practice. Using the right pressure when dragging the dough is key - too light and it won’t curl, too hard and it will tear.