| Prep Time | 15 minutes |
| Cook Time | 6 minutes |
| Servings |
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Ingredients
- 1 cup Semolina flour/fine
- 1 cup plain flour
- 1/2 cup Lukewarm water
- 1 pinch salt
Ingredients
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Instructions
- Mix semolina and flour in a bowl and form a well in center
- Add water and salt to well
- Use fork to mix until dough is formed – some semolina won’t mix in!
- Flour your cutting board (or just use the bench) and put dough onto it
- Knead dough, adding semolina from bowl as necessary until smooth and elastic, 6-8 minutes.
- Divide dough into 6 pieces and wrap separately in plastic wrap.
- Dust you hands with some flour
- Remove plastic wrap from 1 piece of dough and roll between your hands to create a long snake 1cm wide
- With a sharp knife cut into ½ cm pieces, separating pieces as cut so they are no longer touching
- Lightly toss cut pieces with a little flour mixture.
- Put each cut piece of dough, cut side down, on the palm of your hand and form an “ear” by pressing your thumb into dough and twisting slightly
- Arrange orecchiette on a tray or cutting board
- Make more orecchiette with remaining dough
- Once ready to cook boil salted water and drop in orecchiette. Stir so that it doesn’t stick together until water is boiling again. Cook for 4-6 minutes (depending on how thick your pasta is) or until it tastes cooked!
- Drain into a colander or using a slotted spoon
- Enjoy with our nut free pesto or your favourite pasta sauce
Recipe Notes
Equipment
1 bowl
A fork
Cup measures
Knife
Cutting board
2 trays
Pot
Colander or slotted spoon
Tea towel
Optional Extras
1. Orecchiette may be made 2 days ahead and chilled on towel-lined trays, covered with plastic wrap.
Adult Assistance
Boiling the water for pasta
Draining the boiling water once pasta cooked
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