Prepare a cheesy sauce to nestle in this savory-flavored cup-shaped pasta. Follow these step-by-step instructions to make this Orecchiette.
a Orecchiette
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Orecchiette Pasta Ingredients:
1 Cup of Semolina flour (some chefs add a few tbsps of Ricotta cheese to make orecchiette)
Half Cup of Room temp water
Pinch of salt
1 Tbsp Olive oil
Pomodoro sauce ingredients:
18 ounces Sweet Cherry Tomatoes
3 Cloves Fresh Minced Garlic
Half a chopped onion
2 Tbsp Olive oil
1/3 cup of grated Pecorino Romano cheese
Fresh Oregano sprigs for garnish
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Step1. First, let’s make the Orecchiette pasta.
Start by making a pile with 1 cup of Semolina flour. Then, use your fingers to make a crater in the center. The crater should be large enough to hold a cup of water.
Step 2. Mix it up
Next, slowly pour half a cup of room-temperature water, 1 Tbsp Olive oil, and a pinch of salt into the center, and use a scraper to move the flour from the outer part of the pile to the center. Then use your scraper (I use the rubber type to keep from damaging my surface, but a metal one works well) to mix the flour and water. Continue mixing until the flour and water start to come together, forming a sticky mass. At this point, switch to using your hands to combine the ingredients more thoroughly.
Step 3. Knead the dough
Knead the orecchiette dough on the surface until it forms a cohesive ball of dough. If the dough is too dry, you can add a little more water; if it’s too sticky, sprinkle in a bit more flour. Keep kneading until the dough is smooth and elastic, indicating it’s ready for the next step in your recipe.
Step 4: Cool the dough
Carefully encase the ball of dough in plastic wrap, ensuring that it is completely covered to prevent drying out. Once wrapped, place it in the refrigerator and let it chill for 30 minutes. This cooling period will help firm up the dough, making it easier to work with later.
Step 5. Shape the Orecchiette
Begin by unwrapping your Orecchiette dough and dividing it into four equal sections. Prepare your work surface by dusting it with semolina to prevent sticking. Roll each piece into a rope approximately 12mm in diameter. From this rope, cut off a 14mm piece. Using the edge of a knife, scrape the piece to encourage a curl in the pasta. Finally, gently press your thumb into the center to shape it into an ear-like cup, giving your Orecchiette its characteristic form.
Step 6. Orecchiette Sauce
Before we begin making the sauce, let’s prepare a large pot of water to cook the pasta. First, salt the water and turn up the heat. While the water heats up, we can make the sauce. In a large saucepan, heat 2 tablespoons of olive oil. Once the oil is hot, add 3 cloves of fresh minced garlic and half a chopped onion.
Sauté the mixture until the onion becomes translucent, taking care to gently cook the garlic without allowing it to burn, as this could diminish its flavor. Let’s start by slicing the cherry tomatoes in half, allowing their juicy, vibrant insides to shine. Once cut, we can add them to your assortment of vegetables, enhancing the dish with their sweet flavor and delightful texture. Meanwhile, you’ll notice that the water has reached a vigorous boil; it’s time to gently introduce the pasta into the bubbling water. To achieve the perfect pasta, cook it until it starts to float to the surface, which should take just a minute or two. Be attentive during this process to prevent overcooking, as that can lead to a rubbery and less appealing texture.
Once the pasta is ready, combine it with the sautéed vegetables and add 1/2 cup of the reserved pasta water. Gradually sprinkle in 1/3 cup of pecorino cheese while stirring. This will create a thick, creamy sauce that infuses the dish with flavor. Once you see the desired consistency, your Orecchiette dish is ready to be plated. For a beautiful finish, garnish with fresh sprigs of oregano, and enjoy your meal—MANGIAMO!
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Variations of Oreccheitte:
Feel free to explore a variety of delightful Italian sauces beyond the one specified in this recipe. Each sauce brings its own unique flavor and character to the dish, allowing for endless culinary creativity. Additionally, some chefs like to incorporate Ricotta cheese into the pasta dough. This addition results in a wonderfully creamy texture that elevates the pasta’s richness. Furthermore, the presence of Ricotta helps to counteract the risk of overcooking, preventing the pasta from turning rubbery and ensuring a satisfying bite every time.
Storage of Orecchiette:
The complete dish can be refrigerated for 3-4 days and used as leftovers. The pasta can be stored for up to a month in a cool, dry place. Remember, the pasta ingredients are simply flour and water, both of which are non-perishable.
Helpful Hints for making Orecchiette:
When preparing the pasta, don’t hesitate to sprinkle in additional flour to prevent the dough from becoming overly sticky. Remember, if the pasta starts to cling together, it’s a clear signal that it needs a bit more flour to achieve the right consistency.
On the flip side, if you find that the dough feels too dry, it won’t form that desirable elastic ball during the kneading process. In such a case, gently moisten the mixture with a few drops of warm water to bring it back to life. Alternatively, lightly coating the dough ball with a drizzle of olive oil can also help achieve a smoother texture and make it more manageable.
Ingredients
Orecchiette Pasta
- 1 cup Semolina Flour
- ½ cup warm water
- 1 tbsp Olive oil
- 1 pinch kosher salt
Orecchiette Sauce
- 18 oz sweet cherry tomatoes
- 3 cloves fresh minced garlic
- ½ chopped onion
- ⅓ cup pecorino romano cheese
- fresh oregano sprigs for garnish
Instructions
Orecchiette Pasta
- Start by making a pile with 1 cup of Semolina flour. Then, use your fingers to make a crater in the center. The crater should be large enough to hold a cup of water.
- Next, slowly pour half a cup of room-temperature water, 1 Tbsp Olive oil, and a pinch of salt into the center, and use a scraper to move the flour from the outer part of the pile to the center. Then use your scraper (I use the rubber type to keep from damaging my surface, but a metal one works well) to mix the flour and water. Continue mixing until the flour and water start to come together, forming a sticky mass. At this point, switch to using your hands to combine the ingredients more thoroughly.
- Knead the orecchiette dough on the surface until it forms a cohesive ball of dough. If the dough is too dry, you can add a little more water; if it’s too sticky, sprinkle in a bit more flour. Keep kneading until the dough is smooth and elastic, indicating it’s ready for the next step in your recipe.
- Carefully encase the ball of dough in plastic wrap, ensuring that it is completely covered to prevent drying out. Once wrapped, place it in the refrigerator and let it chill for 30 minutes. This cooling period will help firm up the dough, making it easier to work with later.
- Begin by unwrapping your Orecchiette dough and dividing it into four equal sections. Prepare your work surface by dusting it with semolina to prevent sticking. Roll each piece into a rope approximately 12mm in diameter. From this rope, cut off a 14mm piece. Using the edge of a knife, scrape the piece to encourage a curl in the pasta. Finally, gently press your thumb into the center to shape it into an ear-like cup, giving your Orecchiette its characteristic form
- Before we begin making the sauce, let’s prepare a large pot of water to cook the pasta. First, salt the water and turn up the heat. While the water heats up, we can make the sauce. In a large saucepan, heat 2 tablespoons of olive oil. Once the oil is hot, add 3 cloves of fresh minced garlic and half a chopped onion.
- Sauté the mixture until the onion becomes translucent, taking care to gently cook the garlic without allowing it to burn, as this could diminish its flavor. Let’s start by slicing the cherry tomatoes in half, allowing their juicy, vibrant insides to shine. Once cut, we can add them to your assortment of vegetables, enhancing the dish with their sweet flavor and delightful texture. Meanwhile, you’ll notice that the water has reached a vigorous boil; it’s time to gently introduce the pasta into the bubbling water. To achieve the perfect pasta, cook it until it starts to float to the surface, which should take just a minute or two. Be attentive during this process to prevent overcooking, as that can lead to a rubbery and less appealing texture.
- Once the pasta is ready, combine it with the sautéed vegetables and add 1/2 cup of the reserved pasta water. Gradually sprinkle in 1/3 cup of pecorino cheese while stirring. This will create a thick, creamy sauce that infuses the dish with flavor. Once you see the desired consistency, your Orecchiette dish is ready to be plated. For a beautiful finish, garnish with fresh sprigs of oregano, and enjoy your meal—MANGIAMO!
