Receta básica de orecchiette
Orecchiette se traduce literalmente como orejitas y se nota el porqué. Parecen difíciles de hacer, pero con un poco de práctica verás que es fácil y gratificante. Yo formo los orecchiette en mi tabla para ñoquis casera para darles una forma estriada, pero también puedes usar simplemente una superficie plana.
Ingredientes
- 200 g all-purpose flour
- 100 g semolina flour
- 1 pinch salt
- 150 g/ml warm water
Preparación
- 1
Mix together the semolina, flour and salt.
- 2
Make a well in the centre and add the water. Mix well and knead to a firm, elastic dough (about 10 minutes). The dough will seem dry at first, but just keep working it. The trick here is in the firmness of the dough, if the dough is too soft you will struggle to shape the orecchiette.
- 3
Shape the dough by rolling it into long rolls, about 2cm in diameter, then cut the logs into sections about 1cm wide.
- 4
Drag the individual sections over a work surface or gnocchi paddle with the tip of a butter knife. Use a slight downward pressure as you drag the pasta towards yourself, not so much as to squash it. This technique will take a bit of practice so don't worry about being perfect.
- 5
Flour your orecchiette so that they do not stick to each other.
- 6
To cook, simply bring a pot of salted water to a boil and add the orecchiette (10min).
- 7
Drain and serve with your favourite sauce.
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