This handmade pasta is delicious with the classic broccoli raab sauce, with an uncooked sauce of tomatoes and basil, or in a cream sauce with mussels and mint. The 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 (oz.) and by volume (cups); use either measurement.
I made mine with chicken and home-made pesto with basil from my garden, with a little cilantro and parmesan on the top. It was yummy and very easy. It does take a little time. I usually watch the cooking channel or a funny movie. You have to happy when you cook.
225 g/ 1 1/2 cup semolina flour
255 g/3/4 cup + I Tbl unbleached all-purpose flour
255 g/1 cup warm water
2 tsp salt
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 has formed, repeat with more water until you have a soft but not sticky dough.
You can do this in your KitchenAid with the dough hook.
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 golfball-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.
4. If you’re not cooking the pasta immediately, spread the rounds out on floured baking sheets and leave them at room temperature at least overnight, or until they’re hard enough that you can’t slice them with a knife. (The time they take to dry depends on humidity and the moisture level in the dough itself.) Once the orecchiette is dry, transfer them to covered jars and store at room temperature.
5. You can as an alternative, freeze them on a baking sheet with parchment and then put in a sealed container once they are frozen. Cook directly from the freezer – do not thaw.
6. Bring a large pot filled with salted water to a simmer over medium-high heat. Add the orecchiette and simmer until they float to the surface, 2-3 minutes. Simmer for 1-2 minutes more, until al dente. Remove immediately with a slotted spoon and serve right away.
The recipe I used is from “Pasta by Hand” by Jenn Louis and I totally recommend buying this book!