Wednesday, March 17, 2010

Homemade Orecchiette



This homemade pasta is super simple to make, and takes a pasta dish from being ordinary to extraordinary! If you have the time and the help I recommend it. It's basically just a ratio of 1 cup (100 g) of flour (Italian type 00 or all purpose flour can work if you can't find it) to every egg and a 1/4 tsp of salt.

For 8 people I made 4 cups of flour with 4 eggs and 1 tsp of salt and it was the perfect amount, so I'd recommend for every 2 people, 1 cup of flour to make the pasta.

Basically you mix the flour, salt and whisked egg together in a bowl, knead it for about 20 minutes (we timed it) and then wrap it in plastic wrap and put it in the fridge for 30 minutes-2 hours.

Take the pasta out, roll it into long ropes (about the width of a large thumb) and slice it into thin coins (2 quarter length).

Press into each coin with your thumb and spread them out onto dish towels until all are ready to go into the boiling water. Try to make them all approximately the same time otherwise they won't cook for the same amount of time! Cook them until they are cooked all the way through (10-15 minutes).

Mine were delicious! took about 12 minutes of cooking time, and although ended up being HUGE orecchiette (hence the name orecchiettoni) were still delicious! The next time I think I would try to make them smaller, and more uniform in size, but otherwise I am super happy with them!

Buon appetito! Easy fresh pasta every time!

1 comment:

  1. Lars, the greatest sister in the whole world, and underling to the famous chef,March 22, 2010 at 9:04 PM

    nom nom nom.

    ReplyDelete