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Home made Orecchiete Pasta Recipe

Ingredients for people

  • 00 pasta flour : 200 g
  • Whole egg(s) : 2 whole
  • Egg yolk(s) : 2 whole
  • Fine semolina : 100 g
  • 1

    Make the pasta dough by combining all the ingredients except the semolina with a fork until you obtain a firm dough.
    When the mix has combined, turn on to the bench top and knead to make a smooth elastic dough. Add flour as necessary to achieve this.
    Wrap the dough in clingfilm and allow to rest for 20 minutes so that the gluten can relax and bind.

  • 2

    After resting, remove the cling film from the dough and roll on a clean bench into a 1 1/2 cm diameter sausage.
    Dust the semolina over a large tray.
    Cut the dough into 1/2 cm slices.
    Using you thumb, smear the discs of dough to obtain a slightly cupped 'ear'
    when shaped, place on the dusted tray.

  • 3

    The fresh pasta will keep for 3 days in the refrigerator, otherwise store in the freezer.

  • 4

Chef's tip

«If porcini powder is available, try adding to the pasta dough. Alternatively, the pasta can be flavoured with tomato puree or cooked spinach: the amount of flour will need to be adjusted. »

Little shell-shaped pasta, these little beauties are actually named after ears! This pasta is great to adding to a hearty soup or as a side dish.

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  • Preparation  30mins
  • Cooking time  15mins
  • Rest time  20mins

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