Growing Chefs! Ontario Orecchiette
Orecchiette
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Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Place the semolina flour in a mound on a clean work surface. Create a wide well in the centre and gradually pour in the warm water.
Using a fork or your fingertips, slowly draw flour from the inside edges of the well into the water. Continue mixing until a shaggy dough begins to form.
Bring the dough together with your hands and knead for 8 – 10 minutes, until firm, smooth and elastic. The dough should feel firmer than an egg-based pasta dough but should not be dry or crumbly.
Wrap the dough tightly or cover it with an inverted bowl. Allow it to rest at room temperature for at least 30 minutes.
Divide the rested dough into four portions. Keep the portions you are not working with covered to prevent them from drying out.
Roll one portion into a long rope approximately ½ inch thick. Cut the rope into pieces approximately ½ inch wide.
Place the dull edge of a butter knife against the top edge of one piece of dough. Press down firmly and drag the knife toward you, causing the dough to curl around the blade.
Lift the curled piece from the knife and turn it inside out over the tip of your thumb. The finished orecchiette should resemble a small cup with a slightly thicker rim and a textured centre.
Transfer the shaped pasta to a baking sheet dusted with semolina flour. Arrange the pieces in a single layer without allowing them to touch. Repeat with the remaining dough.
Leave the orecchiette uncovered for 20 – 30 minutes before cooking to allow the surface to dry slightly.
Get Cooking!
Bring a large pot of generously salted water to a rolling boil.
Add the orecchiette and cook for 4 – 6 minutes, or until tender but pleasantly chewy. The exact cooking time will depend on the thickness of the pasta.
Drain the orecchiette and immediately toss it with your prepared sauce. If the pasta will not be sauced right away, toss it with a small amount of olive oil to prevent sticking.
Growing Chefs! Ontario Recipe
Orecchiette
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Place the semolina flour in a mound on a clean work surface. Create a wide well in the centre and gradually pour in the warm water.
Using a fork or your fingertips, slowly draw flour from the inside edges of the well into the water. Continue mixing until a shaggy dough begins to form.
Bring the dough together with your hands and knead for 8 – 10 minutes, until firm, smooth and elastic. The dough should feel firmer than an egg-based pasta dough but should not be dry or crumbly.
Wrap the dough tightly or cover it with an inverted bowl. Allow it to rest at room temperature for at least 30 minutes.
Divide the rested dough into four portions. Keep the portions you are not working with covered to prevent them from drying out.
Roll one portion into a long rope approximately ½ inch thick. Cut the rope into pieces approximately ½ inch wide.
Place the dull edge of a butter knife against the top edge of one piece of dough. Press down firmly and drag the knife toward you, causing the dough to curl around the blade.
Lift the curled piece from the knife and turn it inside out over the tip of your thumb. The finished orecchiette should resemble a small cup with a slightly thicker rim and a textured centre.
Transfer the shaped pasta to a baking sheet dusted with semolina flour. Arrange the pieces in a single layer without allowing them to touch. Repeat with the remaining dough.
Leave the orecchiette uncovered for 20 – 30 minutes before cooking to allow the surface to dry slightly.
Get Cooking!
Bring a large pot of generously salted water to a rolling boil.
Add the orecchiette and cook for 4 – 6 minutes, or until tender but pleasantly chewy. The exact cooking time will depend on the thickness of the pasta.
Drain the orecchiette and immediately toss it with your prepared sauce. If the pasta will not be sauced right away, toss it with a small amount of olive oil to prevent sticking.