Homemade Orecchiette Pasta for 8 People

Ingredients and Weight:

• 2 cups (250g) 00 flour, plus more for dusting
• 1 teaspoon (5g) fine sea salt
• 1 cup (240ml) warm water
• 1 cup grated Parmesan cheese (optional)

Preparation Time:

• 15 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• Medium (3/5)

Preparation Method Steps:

1. In a large bowl, whisk together the flour and salt.
2. Make a well in the center of the flour and gradually add the warm water, mixing with a fork until a dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
4. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
5. Divide the dough into 8 equal pieces and roll them out into long, thin ropes.
6. Using a sharp knife, cut the ropes into small, 1-inch pieces.
7. Use a thumb or the back of a fork to press down on each piece of dough, creating a small indentation in the center. This indentation will hold the sauce.
8. Bring a large pot of salted water to a boil.
9. Add the orecchiette pasta and cook for 5-7 minutes, or until they float to the top.
10. Drain the pasta and toss with your desired sauce. Serve with grated Parmesan cheese, if desired.

Nutritional Information:

Per Serving (1/8 of recipe):

• Calories: 350
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 400mg
• Total Carbohydrates: 50g
• Dietary Fiber: 5g
• Protein: 15g

Dish Characteristics:

• Homemade, rustic texture
• Tender and flavorful
• Perfect for pairing with hearty sauces

User Comments:

• "The best orecchiette pasta I've ever had!"
• "The homemade dough made a huge difference in the taste and texture."
• "This dish is a crowd-pleaser, especially when served with a rich tomato sauce."
• "It's a bit of work, but it's definitely worth the effort."
• "I love the rustic look of the orecchiette, and the indentations hold the sauce perfectly."

Special Precautions and Tips:

• Be sure to use 00 flour, which is a finer grind than all-purpose flour and will give the pasta a more delicate texture.
• Don't overwork the dough, as this can make it tough.
• If the dough is too dry, add a little bit more water. If it's too wet, add a little bit more flour.
• The orecchiette can be stored in an airtight container in the refrigerator for up to 3 days.