HOW TO MAKE ORECCHIETTE PASTA | Pasta 101
Learn the simple process of how to make orecchiette pasta by hand. You don't need fancy equipment, just a bowl, your hands and something to cut the pasta into pieces.
Orecchiette or little ears are an eggless, semolina pasta commonly found in Southern Italy (specifically Puglia). You can always find it dried, but nothing beats orecchiette when made fresh.
The trademark of this fresh pasta shape is the stretch marks found on the surface of the pasta, that cling to anything served with it. The semolina dough is simple to prepare, but making good orecchiette takes a bit of practice. Watching this video is a great place to start if you're interested in learning how to make orecchiette from scratch.
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SEMOLINA PASTA DOUGH
(makes a little over a pound of dough)
Semolina Flour 8 ounces or 1 1/4 cups
OO Flour 4.5 ounces or 3/4 cups (sub all-purpose if needed)
Warm Water 6 ounces or 3/4 cups
Sea Salt 1 tsp
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#orecchiette #kitchenandcraft #freshpasta
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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FRESH ORECCHIETTE | How to Make Orecchiette Pasta Shape
Orecchiette pasta are cute little morsels that require no special tools – just a good eye and some patience to get right! They resemble a small ear (which is where their name comes from) and are typical of one of my favourite southern regions in Italy, Apulia.
This recipe will teach you how to make orecchiette from scratch using just two ingredients. They can be cooked up right away or left fresh in your pantry for a few months!
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In this video:
0:01 Orecchiette Introduction
1:32 Recipe Ingredients
3:00 Create Orecchiette Pasta Shape
7:20 Cooking Instructions
8:00 Nonnas in Italy Orecchiette technique
9:00 How to dry the pasta
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How to Make Pasta with Semolina Flour:
Fresh Egg Pasta:
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So orecchiette can be made just like any other pasta dish, which allows you the variation of sauces of your choice. Make sure to boil the pasta as the package says and join it with the sauce of your choice. I went very simple with the flavours and ingredients. They speak of freshness and richness. Cherry tomatoes are blistered and coated with balsamic. The fresh basil and garlic along with parmesan.
The Best Way To Make Pasta From Scratch | Epicurious 101
Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you how to make restaurant-quality pasta at home - from scratch. Sure, it can be a little more convenient to buy a box of pasta from the supermarket. With a few simple ingredients and a little technique though, you could be having so much more. And you know what? You deserve it.
Shop for the products Frank uses to make pasta!
Matfer Bourgeat Dough Scraper:
(Similar) Gnocchi Board
KitchenAid:
KitchenAid Flat Roller Attachment:
Made In Stainless Steel:
Cuisinart Spider:
Le Creuset Pot:
Disclaimer: The gnocchi board featured in this episode was handmade by Frank Proto. Various gnocchi boards exist for purchase, like the one linked above.
When you buy something through our retail links, we earn an affiliate commission.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Directors: Matthew Hunziker, Gunsel Pehlivan
Director of Photography: Jack Belisle
Editor: Michael Imhoff
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Kirsten Potts
Audio: Amelia Palmer
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Diego Rentsch
--
0:00 Introduction
0:25 Chapter 1 - Dough
5:00 Chapter 2 - Shaping
10:08 Chapter 3 - Cooking
13:53 Conclusion
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You deserve a healthier pasta! How to make whole-wheat egg pasta without machine
You cannot compare fresh homemade pasta to the commercial pasta you buy off the supermarket shelves. A lot of people are surprised how simple pasta actually is to make and only requiring two ingredients (plus maybe a little water). Because it’s freshly made, you can cook much faster too, 2-3 minutes in salted boiling water. Once you try fresh pasta, there’s simply no turning back, fresh pasta simply rocks!
This pappardelle pasta recipe uses whole-wheat flour, not only for health benefits, but I also feel it tastes better having that pleasing nutty taste.
There’s no pasta machine required although if you do own one, of course you can use it. Otherwise a rolling pin is all you need plus a little extra elbow grease.
Every flour is different, some require more hydration than others depending on type and age, so you will need to add a little water but the amount can vary. Water will also make the dough softer so it’s easier to roll. If using a pasta machine, you can use less.
Make extra and freeze it, it may take a minute more to cook and it will taste just as good. Best way is to sprinkle semolina, place loosely and separated on a large tray and freeze. Once frozen store in smaller freezer bags.
Now you can enjoy making homemade pasta dough from scratch, watch video and see my next recipe for this pasta.
▶ See recipe here //recipe30.com/how-to-make-whole-wheat-egg-pasta.html/
▶ See part two recipe here:
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