Orecchiette Pasta

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Orecchiette Pasta
This simple egg free pasta is quick and easy to prepare, and only takes minutes to cook!
Cuisine Italian
Prep Time 15 minutes
Cook Time 6 minutes
Cuisine Italian
Prep Time 15 minutes
Cook Time 6 minutes
  1. Mix semolina and flour in a bowl and form a well in center
  2. Add water and salt to well
  3. Use fork to mix until dough is formed – some semolina won’t mix in!
  4. Flour your cutting board (or just use the bench) and put dough onto it
  5. Knead dough, adding semolina from bowl as necessary until smooth and elastic, 6-8 minutes.
  6. Divide dough into 6 pieces and wrap separately in plastic wrap.
  7. Dust you hands with some flour
  8. Remove plastic wrap from 1 piece of dough and roll between your hands to create a long snake 1cm wide
  9. With a sharp knife cut into ½ cm pieces, separating pieces as cut so they are no longer touching
  10. Lightly toss cut pieces with a little flour mixture.
  11. 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
  12. Arrange orecchiette on a tray or cutting board
  13. Make more orecchiette with remaining dough
  14. 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!
  15. Drain into a colander or using a slotted spoon
  16. Enjoy with our nut free pesto or your favourite pasta sauce
Recipe Notes

1 bowl
A fork
Cup measures
Cutting board
2 trays
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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