Today I will devote some of my time to making homemade orecchiette! A feat for me, I have to be honest, but I think it's nice to test yourself sometimes, isn't it? We will prepare two types: classic orecchiette with re-milled semolina and orecchiette with burnt wheat flour, a particular type of raw and rough semolina, with an intense, almost smoky flavor. Ready to knead?
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 194 KCal Calories per serving
For the semolina orecchiette
- 200 g of re-milled durum wheat semolina
- About 120 ml of water
For the burnt wheat orecchiette
- 150 g of re-milled durum wheat semolina
- 50 g of burnt wheat flour
- 120 ml of water
- Pastry board
- Rounded tip knife
- Food scale (optional)
- Transparent film
- Prepare the first dough by mixing the re-milled semolina together with the warm water, until it forms a soft, elastic and lump-free dough. Wrap the dough in a sheet of cling film and let it rest for 15 minutes so that the dough becomes more elastic and easier workable.
- Meanwhile, prepare the second dough. On the pastry board, pour the re-milled semolina and the burnt wheat flour. Mix the flours and mix with warm water to form a ball. Wrap the dough in a sheet of cling film.
- So start with the preparation of the orecchiette. Unwrap the foil from the first dough and cut a piece of dough with a knife. Work the piece with your hands, obtaining a long cord, with a diameter of about 1 cm. With a knife, cut out many small pieces 1 cm wide, as if they were potato dumplings.
- At this point, with a knife with a rounded tip and equipped with a saw, drag the ball towards you, on the pastry board, so that the dough takes on a curved shape. Place the piece of pasta on the tip of a finger and turn it backwards: you will obtain a round, concave orecchietta, with a thinner center of the edge and a rough outside. The first orecchietta is ready. exhaust all the dough.
- Repeat the same operation with the second dough, prepared with semolina and burnt wheat flour.
To prevent the orecchiette from sticking to the tray on which they are placed, it is advisable to sprinkle the surface with a thin layer of semolina.
To prevent the ball of dough from drying out in contact with the air, it is recommended to leave it inside the film or to keep it under a cloth.
- The orecchiette are ready. At this point, they can be cooked immediately: they will be ready to eat in just 3 minutes of boiling.
- To preserve them, they can be dried in the air or in the oven at 50 ° C for 60-90 minutes. Alternatively, they can be frozen: in this case, it is advisable to arrange the orecchiette on a tray lined with baking paper, taking care to keep a certain distance between them. Then place the tray in the freezer for 2-3 hours. When the orecchiette have frozen, put them in a plastic bag and put them in the freezer: they will remain perfect for a few months!
Alice's comment - PersonalCookerOf course, I don't have the speed or the fluency or the experience of the Bari mothers, but in the end I managed to get some nice orecchiette! For being a beginner I didn't go too badly, but I promise you that I will do some exercise at home !! very satisfied and now I just have to boil them and dress them with broccoli or turnip greens!
Nutritional values and Health Comment on the recipeHomemade Orecchiette are a less energetic food than traditional dry pasta, as it is already partially hydrated. The caloric prevalence is attributable to carbohydrates, while proteins and even more lipids are of little significance; cholesterol seems absent and fiber is abundant.
Homemade Orecchiette are suitable for any diet, except for the celiac diet; in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia, it is better to use a moderate portion. The average amount is around 150g (285kcal).