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Eggless Orecchiette (Mario Batali) Recipe

Eggless Orecchiette (Mario Batali) Recipe

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Ingredients:

Serving

2 cups semolina flour
2 cups all-purpose flour
1 to 1 1/4 cups tepid water

Directions:

Place both types of flour in a large mixing bowl an stir to mix well. Make a well in the center of the flour and add the water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity of your kitchen.
Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes, until smooth and elastic. Cover and let stand for 10 minutes, at room temperature.
Roll the dough into long dowels about 3/4-inch thick. Cut into flat disks about 1/4-inch to 1/2-inch thick. Press the center of each disk with a thumb to form a saucer shape. Set aside under a dish towel until ready to cook.
In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until tender, about 3 to 5 minutes. Drain in a colander.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	488.94 Kcal (2047 kJ)
Calories from fat	16.27 Kcal
		% Daily Value*
Total Fat	1.81g	3%
Sodium	2.43mg	0%
Potassium	66.88mg	1%
Total Carbs	101.92g	34%
Dietary Fiber	5.42g	22%
Protein	15.71g	31%
Iron	0.6mg	3%
Calcium	9.4mg	1%

Amount Per 100 g
Calories	270.43 Kcal (1132 kJ)
Calories from fat	9 Kcal
		% Daily Value*
Total Fat	1g	3%
Sodium	1.35mg	0%
Potassium	36.99mg	1%
Total Carbs	56.37g	34%
Dietary Fiber	3g	22%
Protein	8.69g	31%
Iron	0.3mg	3%
Calcium	5.2mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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