Orecchiette Made with Semolina

Recipe courtesy Mario Batali

Show: Molto MarioEpisode: Basic Pastas

Rated: 5 stars out of 5Rate itRead users' reviews (2)

RECIPE
COMMENTS & REVIEWS(2)

Prep Time:
30 min
Level:
Easy
Yield:
4 servings

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Times:

Prep: 30 min
Inactive Prep: --
Cook: --
Total:: 30 min

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Ingredients

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 and stir to mix well. Make a well in the center of the flour mixture 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 in your kitchen.

Place the dough on a floured work surface and knead it like bread until smooth and elastic, about 8 to 10 minutes. Cover the dough and let it stand for 10 minutes at room temperature.

Roll the dough into long dowels about 3 to 4 inches thick. Cut the dough into flat disks about 1/4 to 1/2-inch thick. Press the center of each disk with your thumb to form saucer-shaped pasta. Place the orecchiette on a sheet tray that has been dusted with semolina flour, cover the pasta with a clean dish towel, and set aside until ready to use. At this point, the pasta can be frozen for several months.

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Comments & Reviews

recipe Orecchiette Made with Semolina
Haileigh Las Vegas, NV 01-16-2009
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So Easy, So Much Better Then Dried Pasta!
Rated: 5 stars out of 5

This pasta was super easy to make, although the semolina is a bit tough to find. Totally worth the drive across town! I... served the Orecchiette with Mario's Broccoli Rabe sauce and added some italian sausage...it was delicious! The husband even raved! Will definitely make this recipe again.Read more
recipe Orecchiette Made with Semolina
MARLA Livermore, CA 09-29-2004
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I may never buy boxed pasta again
Rated: 5 stars out of 5

I didn't make the dowels thin enough, so I had rather large "ears", but they were fabulous! I served them with Tyler... Florences Chicken Marsala. The husband was WOWED! The noodles were the high light even though all of us were leary! Really great just with olive oil and parmasean, like my kids ate them! Very easy if a bit time concuming, but worth the effort! Thanks Mario!Read more