With this homemade orecchiette recipe you can enjoy the pasta of Apulia (Puglia) the "heel" of Italy. Today you can find this ear-shaped pasta in many supermarkets worldwide but local women in the region still make them by hand for special occasions or just for Sunday lunch. Orecchiette is traditionally served with broccoli rabe and anchovy sauce.
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|---|---|---|---|
 Pasta Evangelists | 2021-05-12 16:00:26 |  55,737 Views |
How to make orecchiette pasta
2 ½ cups durum wheat semolina (such as Bob's Red Mill®)
1 cup water or room temperature if needed
Combine semolina and salt in a large bowl or on a marble worktop. Make a well in the center. Pour water a little at a time into the well and mix it with the flour mixture. Add as much water as necessary to make a sticky but compact dough.
