Homemade Orecchiette Recipe

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Ingredients

Count

Nutrition

2222

Calories

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Ingredients:

Serving

4 cups fine semolina flour
1 1/4 to 1 1/2 cups warm water (105o to 115o)
1 tbsp plus 1 tsp. extra-virgin olive oil

Directions:

Pour flour into bowl of a stand mixer fitted with the paddle attachment (not the dough hook) and turn it on at lowest speed. Drizzle in 1/2 cup warm water and let it mix until evenly dispersed and dough is sandy-looking, about 2 minutes. You want the flour to absorb the water for as long as possible before adding the oil, since fat inhibits gluten development, says Nosrat-and gluten is what gives pasta its toothsome springiness. Drizzle in another 1/2 cup warm water (reheat if necessary) and mix 5 to 6 minutes, then another 1/4 cup and mix 5 minutes more. Let each addition of water absorb fully-at least 15 minutes for a batch this size.
Drizzle in oil and mix 3 to 5 minutes, until dough starts coming together in little balls, climbing sides of bowl, and is moist and firm like Play-Doh. If it isn't, mix in more water, 1 tbsp. at a time.
Press dough into a 1-in.-thick disk, wrap with plastic wrap, and let rest at room temperature 30 minutes.
Set dough on a wooden cutting board and cut into snaky strips about as fat as your fingers. Keeping rest of dough covered with a damp kitchen towel, roll each strip into a cylinder and slice it into roughly 3/4-in. pieces.
Form orecchiette: Set a piece of dough in front of you, turned so it looks like a diamond. Press tip of a table knife against the corner farthest from you, holding it at a 45° angle. Pressing down hard, pull knife toward you, rolling dough; keep going until dough flips over. Invert dough on your fingertip to make a cap. The harder you press, the thinner the pasta will be.
As you shape orecchiette, place them on a lightly floured, parchment-lined baking sheet in a single layer. Cook immediately; dry overnight, uncovered; or freeze.
Make ahead: Dough, 2 days, chilled (in fact, it's more supple when made ahead). Shaped pasta, 1 day at room temperature, or 3 months frozen.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2222.38 Kcal (9305 kJ)
Calories from fat	218.38 Kcal
		% Daily Value*
Total Fat	24.26g	37%
Sodium	16.87mg	1%
Potassium	0.15mg	0%
Total Carbs	435.34g	145%
Dietary Fiber	28.39g	114%
Protein	75.71g	151%
Calcium	35.6mg	4%

Amount Per 100 g
Calories	168.78 Kcal (707 kJ)
Calories from fat	16.59 Kcal
		% Daily Value*
Total Fat	1.84g	37%
Sodium	1.28mg	1%
Potassium	0.01mg	0%
Total Carbs	33.06g	145%
Dietary Fiber	2.16g	114%
Protein	5.75g	151%
Calcium	2.7mg	4%

* 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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