How to Make ORECCHIETTE PASTA with only flour and water
As promised in the last video, today we prepare the ORECCHIETTE by hand as we make in Apulia. We will then season them with the Apulia RAGU ' :
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How to make orecchiette pasta
Using a simple vegan pasta recipe, Chef Roberta of Pasta Evangelists tells us how to make orecchiette pasta from scratch. From the simple pasta bianca (white pasta) vegan dough recipe to shaping the ‘little ears’, this video will arm you with all the knowledge you require to cook orecchiette pasta at home. Be sure to pair your fresh orecchiette with a delicious sauce - we recommend a nice cime di rapa sauce, sausage ragu or rustic pesto for a delicious pasta bianca moment!
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Orecchiette recipe:
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Ingredients you'll need:
- Semolina flour
- Water
- Salt
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30 Minutes Orecchiette Pasta Recipe | Easy Pasta Recipe by Lounging with Lenny
Orecchiette pasta recipe. Today I will show you how to make 30 minutes orecchiette pasta recipe. It is very fast and easy to make. Orecchiette pasta is a great lunch or dinner idea. Your family and friends will definitely love this orecchiette recipe. I am making my orecchiette pasta with sausage, broccoli rabe and tomatoes. Follow my step-by-step orecchiette pasta recipe and enjoy.
Orecchiette Pasta Ingredients:
1/2lb orecchiette pasta
1/2 onion
3 garlic cloves
1 tomato
1/2lb broccoli rabe
2 sweet italian sausages
2 tbsp capers
1/4 cup dry white wine
1/2 cup pasta water
1/2 cup Parmigiano-Reggiano
4 tbsp homemade authentic italian pesto
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I Try To Make Dry Pasta For The First Time (Orecchiette)
Dry Pasta Series Ep4 : To make dried pasta you just need Semolina, water and looaads of technique... Go to to get a 2-year plan plus 1 additional month with a huge discount.
Food But We Digress podcast this way :
Orecchiette pasta comes from the south of Italy. In Bari, they make it on the streets.
I used a tutorial to learn. where the lovely Porzia made orecchiette by hand :
Big thanks to Pasta Grannies for making this precious knowledge available. Check out their channel here :
Orecchiette Pasta Recipe
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Ingredients :
- 400g of re-milled durum wheat semolina
- Salt to taste
- 200ml warm water
Instructions
Place semolina onto the board, forming a well in the center.
Add a pinch of salt. Add the water and start working with your fingers, incorporating flour gradually so that it absorbs as you go.
Knead the dough with your hands, until you get a smooth and veluto texture .
After about 10 minutes, give your dough a round shape and let it rest at room temperature for 30 minutes under a cloth. Afterwards, cut it in long sausages, one batch at a time, leaving the rest covered. Cut these sausages into chickpea sized balls.
Using a butter knife, form shells by dragging pieces towards yourself, squeezing them between the blade and the board.
After the knife operation, turn the orecchiette inside out.
Repeat. Dry or eat fresh.
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My three favorite fresh pasta shapes that I make by hand
You don't need a machine or any fancy equipment to make great fresh pasta at home. Sometimes you don't even need a rolling pin. Here are the three fresh pasta shapes that I make at home, all the time, with just my hands.
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???????? FRESH PASTA DOUGH - No Eggs - 48% Hydration
(Makes enough cooked pasta for 3-4 people)
Semolina Flour - 227g (8 oz. or 1 1/4 cups)
OO Flour - 128g (4.5 oz. or 3/4 cups)
Tepid Water - 170g (6 oz. or 3/4 cups)
Sea Salt - 3g (0.125 oz. or 1/2-3/4 tsp)
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❤️ I THINK YOU'LL LOVE THESE VIDEOS
From-Scratch Lasagna Bolognese -
Orecchiette Pasta with Sausage Ragu -
Fresh Tortellini in Broth -
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⏰ TIMESTAMPS
Intro - 00:00
Fresh Pasta Recipe - 00:16
How to Make Orecchiette - 01:49
How to Make Trofie Pasta - 03:12
How to Make Cavatelli - 04:22
Bonus Pasta Shape - 04:55
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Make Beautiful Pasta ~ Semolina Dough
My second video features semolina dough, which we can use to make shapes that require structure and a specific texture ~ re: chew. I’ll take you through all the steps, give some tips and background and hopefully help your appreciation and education for food. Finally, I’ll show you how to make cavatelli (use a fork if you don’t have a fancy board).
Start the discussion, I'd love to talk about the history (maybe you know a thing or two) or recipes, or just how your day is going!
Hope you enjoy, I’m getting better with the production of it but still learning :)
Consider these shapes:
Cavatelli
Capunti
Trofie
Pici
Orecchiette
Recipe:
1kg semolina
450g hot water (but anywhere between 44-48% depending on flour, shape & humidity)
pinch of salt
More to come
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Cavatelli by Marc Cardarelli
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