Handcrafted Orecchiette from Southern Italy

Arrange the semola flour on a clean work surface in a classic well shape. Gradually pour water into the center, and use a fork to gently draw flour into the liquid with circular motions, forming a soft dough.

Once the water is fully absorbed, drizzle in the extra-virgin olive oil. Blend and knead the mixture with your hands, focusing on your fingertips to maintain a gentle touch and a smooth, consistent texture.

Continue kneading until the dough is elastic and supple, then shape it into a ball. Wrap in plastic wrap and let it rest for 15 minutes—this allows the gluten to relax, making the dough easier to shape.

After the dough has rested and become pliable, break off medium-sized portions. Roll each portion into ropes about the thickness of your finger.

Cut each rope into segments roughly 1cm wide. Using a blunt kitchen knife, press and drag each small piece across your work surface to form the classic concave shell shape.

Take each piece and flip it over your thumb, curling the edges back to create the signature orecchiette appearance. Repeat until all dough is transformed into beautiful little pasta disks.

You can store your freshly made orecchiette in the refrigerator inside an airtight container for several days, or cook them right away for peak freshness.

To prepare immediately, spread the orecchiette on a generously floured tray and let them dry at room temperature for at least 30 minutes. Boil them in a large pot of salted water for 7-8 minutes, or until they reach your preferred texture.

Serve hot, tossed with your favorite sauce or traditional accompaniments like broccoli rabe and sausage.