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How to Make
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Orecchiette, a south Italian pasta dough recipe which traditionally is made fresh from scratch.
Containing just water and flour makes it a simple home-style pasta.
It's hand molded into shapes called "little ears" known as coming from Apulia, a region on the SE coast of Italy, on the Adriatic Sea.
Today my friend Carmela
will show you the "How to..."
starting from scratch!
In southern Italy, eggless fresh pasta is usually made from a blend of semolina flour and all-purpose flour.Semolina flour is the same used to make commercial dried pasta.
Most eggless fresh pastas are made with this blend of semolina and all-purpose flours.
Today Carmela, wants to make for you orecchiette in the style of "Avellino".
The name comes from the city were Carmela lives and they use wholly all-purpose flour as they make it so.
Let's take the Ingredients for 6 persons.
35 ounces (kg 1) all-purpose flourabout 3/4 cup (ml 177) water lukewarm 1 tablespoon salt
For your work surface use an untreated wood cutting board. Finished wood will cause the pasta dough to stick when kneading.
Now you can follow Carmela's step-by-step directions...
1. Start to Combine the flour and salt on a work surface, making a mound with a well in the center.2. Add slowly water lukewarm, few at a time.
3. Work it into the flour until absorbed.
4. To help yourself work a first piece of dough and keep it aside.
5. Then you can work your second piece.
6. Bring the two pieces of dough together, knead them on your lightly floured work space until it forms one big smooth and elastic ball.
7. 8. This is a bit long process, you probably need to knead it for about 15 minutes.
9. You can check if the dough is ready by making a cut with a Knife. You must see some little air bubbles forming in the dough.
10. Break off a piece keeping the remaining dough covered so it does not dry out.
11. Roll the broken piece into about ½-inch (cm 1,25) thick rope.
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13. Shape each piece by pressing the dough across the work surface just enough to form a shallow concave disk.
14. Then you can obtain the "Avellino style" shape turning the concave disk inside out. With both index fingers carefully pull to get the slightly lengthened shape.
15. Transfer the orecchiette as you shape them to a large plate lightly floured. Do not let the pieces of pasta touch each other or they may stick. Allow to dry for awhile before cooking.
The pasta is best used within a few hours or frozen. Since the dough dose not contain eggs it can be fully dried.| How to cook... |
Bring about 7 qt (1½ gal) (lt 6.6) of water to a boil in a large pot. Add the salt and pasta to the boiling water.
Cook until al dente, 6 to 8 minutes. Drain and toss the pasta with the desired sauce.
Serve immediately!
| Which sauce? |
Homemade pasta without eggs are best with meat, beans or seafood sauces. In general they match best with chunky sauces.
We (I'm behind the camera
) all decided to go for a fresh Tomato Pasta Sauce, even if the tradition calls for orecchiette with broccoli rabe.
Thank you Carmela for this delicious meal.
