Homemade Orrechiette Pasta
Serving Size / Yield
- 1 1/2 C. semolina flour
- 1/2 tsp. very fine grain salt
- 2 eggs, beaten
- 2 Tbs. water, room temperature
- 2 Tbs. olive oil
First, whisk together 1 1/2 C. semolina flour and 1/2 tsp. salt in a mixing bowl. Add 2 already-beaten eggs and mix. Add 2 Tbs. olive oil, and 2 Tbs. water. Mix the dough to your heart's content, or until all the dry ingredients are incorporated. Now, empty the dough out onto a floured surface (or Silpat). Knead for 5 minutes and shape into a firm ball. Wrap the ball in plastic wrap and let sit for 30 minutes - 1 hour. After the dough sits for at least a half hour, cut the ball in half.
Roll each half into a cylindrical tube, about 1/3 - 1/8 inch in diameter. Cut the tubes into little pieces to shape. Transfer each piece to a parchment paper-lined cookie sheet. Press your thumb into each round to make an indent. Let pieces sit on cookie sheet to dry. Once your pasta shapes are dry, place the pasta into a pot of rapid boiling water to cook for 2-5 minutes.
Adapted from a food blog called Bitchin' Camero