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Orecchiette
Preparation info
- Makes
1 pound
- Difficulty
Easy
Appears in
By Fred Plotkin
Published 1989
Orecchiette (little ears) are a specialty of Apulia. Their rounded shape nicely holds sauces, yet they are easy to eat. Many Italian children, once they graduate from pastina, start their pasta-eating careers with orecchiette.
Ingredients
3½ cups 2 Pinch
Method
Make a small mountain of flour on a pastry board and form a well in the center. Add the eggs, salt, and water, and work the mixture with your hands until a relatively hard dough is formed (about 10 minutes). Take pieces of the dough, roll them out until you form long pencil-thin rods no more than ½ inch in diameter. With a rounded knife cut small pieces of the dough and press the pasta into you