Handmade orecchiette are a typical traditional Apulian pasta, all the “grandmothers of Puglia” are certainly expert and quick in making them for Sunday lunch. Seasoned with chop sauce or turnip greens, handmade orecchiette is a pasta you must try! Absolutely!
Ingredients
|
REGRINDED DURUM WHEAT FLOUR |
400 GR |
|
WATER |
200 ML |
|
SALT |
1 PIECE |
Method
1) Pour the flour onto the work surface or, if available, onto a wooden pastry board.
2) We make a hole in the center and pour in the water.
3) Add a pinch of salt and start kneading. We knead until we obtain a nice smooth dough.
4) Cover with a container and let it rest for about twenty minutes.
5) We cut a piece of the dough and work it to obtain a sort of breadstick about a little finger or 1 cm thick.
6) Cut pieces about 1 cm thick from our breadstick. We will get some cubes.
7) We use the knife as if it were a spatula and we use it to crush our orecchiette. After crushing it we turn it on itself with the help of the thumb. The more you do, the better shape you will get.
They can be eaten immediately or left to dry for later use.
I recommend seasoning them with the chop sauce.
