Orecchiette
Authentic orecchiette made with Caputo Traditional Semolina Pasta Dough, crafted from semolina flour and water for a classic southern Italian pasta with perfect texture and bite.
- Yield: Any
- Prep Time: 15 min
Ingredients
Discover how to make traditional orecchiette pasta using Caputo semolina flour and water. Learn the simple rolling and shaping method to create perfect pasta for various sauces.
Instructions
Instructions
- Once your traditional semolina pasta dough has rested for at least 30 minutes, begin flattening the dough with a rolling pin.
- Cut the dough into four pieces, working with one piece at a time. Keep the remaining dough covered in plastic to prevent it from drying out.
- Roll the piece of dough into a long rope and cut into ½-inch pieces.
- On a cutting board dusted with Caputo Semolina Flour, place your finger on a piece of dough and push it toward you to create a half-moon shape. Gently invert the dough to reveal the texture and signature shape of orecchiette.
- Repeat with the remaining dough and remember; practice makes perfect!
- When ready to cook, place the fresh pasta into salted boiling water and cook for 2–3 minutes.
- Toss and finish cooking the orecchiette in your favorite sauce. We recommend a light pairing, such as sausage and broccoli rabe.
Notes
- If you'd like to save the pasta for later, allow it to dry completely, dusted with semolina flour. Store in an airtight container for up to 3 months.
