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HOMEMADE ORECCHIETTE
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5 from 1 vote

HOMEMADE ORECCHIETTE NATURALLY VEGAN - ORIGINAL APULIAN RECIPE

We hope you loved this naturally vegan homemade pasta. It's fun to make , and even more fun to eat :-)
Prep Time45 mins
Cook Time2 mins
Rest Time15 mins
Total Time1 hr
Course: Dinner, Lunch, Main Course, Primo Piatto
Cuisine: Apulian, Italian
Keyword: naturally vegan
Servings: 6 people
Calories: 226kcal
Cost: 1.5$

Ingredients

  • 3 cups fine semolina flour from hard wheat (500 grams)
  • 1⅓ cups warm water (250-350 grams)
  • 1 tsp sea salt

Instructions

  • On a work surface or in a bowl, mix together the flour, the salt, and 3/4 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.

Video

Notes

We recommend using a scale and the metric system. You will get better and more consistent recipes.

Nutrition

Calories: 226kcal | Carbohydrates: 47.42g | Protein: 9.12g | Fat: 1.65g | Saturated Fat: 0.3g | Calcium: 22.67mg | Iron: 2.35mg