in Italy

Orecchiette

updated

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Ingredients for 4 servings:

  • 150 g wheat flour
  • 150 g durum wheat semolina flour
  • ½ tsp salt
  • 1 jar water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Basic recipe

Form the ingredients into a firm, pliable dough and let it rest for 1/2 hour. Then divide into fist-sized pieces and form into finger-thick, oblong rolls. Cut the roll into thin slices and press a hollow into each slice with your thumb. Either dry and store, or use immediately. Broccoli pairs perfectly with this.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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