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Homemade Orecchiette Pasta Recipe

Recipe by Pedro M. A. Neves

Orecchiette, meaning 'little ears' in Italian, is a traditional handmade pasta from Puglia with a distinctive concave shape that traps sauce beautifully. This recipe teaches you to make authentic orecchiette from scratch using just flour and water, developing the hand-rolling technique that has been passed down through generations. Fresh homemade orecchiette delivers a tender bite and superior texture compared to dried pasta.

Ingredients

• 300g all-purpose flour (2 cups plus 2 tablespoons)
• 100ml warm water (⅖ cup)
• 2g fine sea salt (⅜ teaspoon)
• Extra flour for dusting

Instructions

1. Mound the flour on a clean work surface and create a well in the center. Pour the warm water into the well and sprinkle salt over the flour around the edges.

2. Using a fork, gradually incorporate flour from the inner walls of the well into the water, stirring gently until a shaggy dough begins to form.

3. Once the mixture becomes too thick for the fork, use your hands to bring all the flour together into a rough ball, incorporating any dry bits.

4. Knead the dough firmly on the work surface for 10 minutes, pushing it away with the heel of your hand, folding it back, and rotating it repeatedly until it becomes smooth, elastic, and no longer sticky.

5. Wrap the dough in plastic film and let it rest at room temperature for 20 minutes to relax the gluten and make shaping easier.

6. Divide the rested dough into 4 equal pieces. Roll each piece into a rope approximately 30cm long and 8mm thick using your palms and fingers.

7. Cut each rope into 1cm segments using a knife, creating small uniform pieces.

8. Place one piece on the work surface and press it firmly with your thumb, rolling it slightly toward you to create the characteristic concave ear shape, then place on a floured tray.

9. Repeat the shaping process with all dough pieces until all orecchiette are formed, dusting with flour to prevent sticking.

10. Bring a large pot of salted water to a rolling boil, add the fresh orecchiette, and cook for 2-3 minutes until they float and are tender but still slightly firm, then drain and serve immediately with your preferred sauce.

Substitutions

• Durum wheat flour can replace all-purpose flour for a slightly firmer, more traditional texture
• Whole wheat flour can be used for half the flour quantity to add nutrition and nutty flavor
• Semolina flour can replace up to 50% of all-purpose flour for a coarser, more rustic bite

Tips

• Fresh homemade orecchiette can be frozen on a tray before transferring to freezer bags; cook directly from frozen, adding 1-2 minutes to cooking time
• The dough should be quite firm; if it feels sticky after kneading, dust with a bit more flour rather than adding water
• Proper resting of the dough is essential—it makes shaping significantly easier and improves the final texture
• Each orecchiette should have a distinct concave indent; this shape is crucial for catching and holding sauce

Orecchiette is the signature pasta of Puglia in southern Italy, particularly the Itria Valley region. Traditionally made by hand in home kitchens, the pasta reflects the region's agricultural heritage and is often paired with simple local ingredients like broccoli rabe, garlic, and olive oil.

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