This homemade orecchiette vegan version is the original from Puglia (Apulia) in Italy. Puglia is a region with plenty of delicious and naturally vegan recipes. You'll just need semolina flour, water, and a pinch of salt for this pasta. The result of your orecchiette is gonna be even better, if you add some love and some careful attention in the pasta-making process.
Homemade Orecchiette Vegan
- 3 cups (3.2 cups) fine semolina flour from hard wheat (500 grams)
- 1⅓ cups (7.1 oz) warm water (250-350 grams)
- 1 tsp (1 tsp) sea salt
- On a work surface or in a bowl, mix together the flour, the salt, and ¾ of the water.
- Mix the flour and water together with your hands.
- Add the remaining water little by little. Depending on the brand of flour and on the humidity in the air, your dough will take more or less water than indicated here.
- On a work surface, knead the dough with your hands vigorously for at least 10 minutes (see video for details).
- Knead until the dough is smooth. Then shape into a ball and set aside to rest for at least 15 minutes, covered with a damp cloth.
- Shape the pasta into the orecchiette shape, either with your fingers or with a small knife. See video for technique.
- You can cook the pasta immediately in salted boiling water, for about 2 minutes.
- You can also let the pasta dry covered with a dry cloth, and then store it in an air tight container.
- Prevent the pasta from STICKING: To avoid the orecchiette from sticking to the tray or cutting board, dust the surface with a thin layer of semolina.
- Prevent the pasta from DRYING: Make sure you prevent the dough ball from drying out in contact with air. It is recommended to leave it inside a wrap of plastic or, even better, to keep it under a cloth before you shape the pasta.
- How to boil: Once you are happy with the shape of your pasta, you can cook them immediately. They will be ready to eat in just 3 minutes of boiling.
- Serving suggestions: These orecchiette are best served with a light tomato sauce or with our favourite 10 minutes veganized apulian Kale and Broccoli Pasta recipe.
- These orecchiette can be air-dried by leaving them out. Or dry in the oven at 50°C (122°F) for 60-90 minutes.
- Alternatively, they can be frozen: place the orecchiette on a tray lined with baking paper. Make sure to keep a certain distance between them when you line them up. Then, place the tray in the freezer for 2-3 hours. When the orecchiette are frozen, put them in a plastic bag and place them in the freezer: they will keep for 2-3 months.
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We hope you liked this simple recipe for homemade vegan orecchiette. It's healthy, wholesome, and will bring your whole family together. If you have any tips or questions, we would love to hear from you in our comment section below.