Region: Apulia

How to Prepare Italian ORECCHIETTE- Video Tutorial-

 

 

 

Serves 4

6 oz. (1 cup) semolina flour;
63/4 oz. (11/2 cups) unbleached;
all-purpose flour; more for
shaping the dough;
2/3 cup warm water

 

 

 

See this video tutorial:

 

 

This dough comes out best if you work the water in very slowly; don’t try to bring in too much flour at one time.

Flour amounts are listed by weight (ounces) and by volume (cups); use either measurement.

 

1. In a bowl, whisk the flours together well. Mound the flour on a work surface, make a deep well in the center, and pour 2 Tbs. of the water in the center.

With two fingers, stir in a little flour from the walls of the well.

When the water is absorbed and a paste formed, repeat with more water until you have a soft but not sticky dough.

 

2. Knead the dough on a lightly floured surface until it’s smooth and supple, 7 to 8 minutes. If it crumbles during kneading, wet your hands to moisten the dough slightly.

Cut off a golf ball-size chunk of dough; cover the rest with plastic wrap.

Roll the chunk into a cylinder about 1 inch in diameter. With a very sharp knife, slice the cylinder into disks about 1/8 inch thick.

 

3. Pick up a disk. If it’s squashed from cutting, squeeze it slightly between your thumb and index finger to return it to a circular shape.

Put the disk in the palm of one hand and press down on it with the thumb of your other hand.

Swivel your hand (not your thumb) twice to thin the center of the ear, leaving the rim a little thicker.

If the dough sticks to your thumb, dip your thumb in a little flour as you work.

Repeat with the rest of the dough. As you finish the disks, lay them on a clean dishtowel.

When you’ve shaped an entire cylinder, sprinkle a little flour over the ears and repeat the process with a new chunk of dough.

Use immediately, or dry the pasta for later use.

 

PER SERVING: 330 CALORIES | 10G PROTEIN | 67G CARB | 1G TOTAL FAT | 0G SAT FAT |
0G MONO FAT | 0.5G POLY FAT | 0MG CHOL | 0MG SODIUM | 3G FIBER

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