Homemade Orecchiette


I love shaped pastas. They’re usually on the thicker side, and … oh, I don’t know. There’s just something so fun about them! I like making my own pasta, but I wanted to try making something shaped, something you don’t need a pasta roller for. Folks, say hello to orecchiette, the ear shaped pasta! Although I think they look more like little seashells.


I got the recipe from The Blender. It rocks. SO much semolina flavor, and a really pleasantly thick & chewy (but not tough!) texture.


They also weren’t kidding when they said the dough needs to be stiff and not too moist. This first batch I made had a bit too much water in it, so they took a while to dry & were a bit more pliable than they should have been (some got indentations from the drying racks). The next batch I made with less water came out fantastically. But even the first batch yielded some happy results.

I was curious about how shaped fresh pasta would hold up when boiling it. Would it lose shape & just turn into dough plops? Turns out they keep their shape pretty well. And they really only needed about 2 minutes of cooking time! So fast!


After a few batted eye lashes, Albany John made me a stellar sauce for the pasta. Bacon, blue cheese, onion, and some greenery. So savory-licious! Toss in some cream & left over pasta water for a sauce.


This sauce was great with orecchiette. Albany John thought it was a little too saucy & wanted to cook it down more, but I thought it was a great way to use the orecchiette to pick up extra flavor.

If you’d like an easy way to make pasta at home, orecchiette is the way to go. All you need is all purpose flour, semolina flour, a little salt, and some water – that’s it! No eggs, dairy, or fat needed, and you just pinch off a bit and roll it over one of your fingers to shape it. And seriously, that semolina flavor is awesome. I picked up my semolina flour from the Co-Op for something like $0.65/lb.

4 comments
  1. That looks really good, and surprisingly simple. I bet the pasta is great for sopping up all that sauce–I don’t know that I’d want to change a thing.

  2. Damn you. Now I’m totally going to make my own pasta. This is just too easy not to do it.

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