Egg free Orecchiette (Makes 250g)

April 7, 2019

These little gems originate from Puglia in southern Italy.  Their name means little ears and are great with meat style sauces.  They take a little practice to make, but you will see as you start you will improve, and the shape begins to resemble what it should. Keep at it and don’t panic too much if they are not exactly like what you see online. In effect they need to cup the sauce.




80g Tipo 00 pasta flour,

170g Semolina flour,

1 x tbsp Olive,

150ml water,

1 x tsp of salt




  1. Combine all the dry ingredients into a bowl,

  2. Make a well in the middle and add the wet ingredients,

  3. Mix well into a dough if kneading by hand, alternatively if using a machine mix for around 10 minutes until the dough comes together,

  4. Test the dough for a spring with your finger,

  5. Wrap in clingfilm and leave to rest for 30 minutes,

  6. On a floured surface, take a small portion of dough and roll into a sausage shape,

  7. Cut the sausage into roughly 8mm pieces,

  8. Using a table knife, push the dough down towards you,

  9. Take your thumb, and then invert the pasta dough curl back over, so in effect you create an inside out shape,

  10. In a clean tray, sprinkle some flour or semolina flour and then toss the little orecchetti pasta to rest so that they do not stick together,

  11. When ready to cook, place a large pan of salted water to boil with a drizzle of olive oil and cook for 4 to 6 minutes,

  12. Serve up with your desired sauce.










Share on Facebook
Share on Twitter
Please reload

© 2017 Biagio Amata. Proudly created with

  • Black Instagram Icon