TRADITIONAL PUGLIAN ORECCHIETTE

Carmelo’s simple and traditional way of creating Puglian orecchiette, or ‘little ears’. Orecchiette go deliciously with light sauces like sausage ragus or vegetable-based sauces like broccoli or cime di rapa. This recipe comes from our limited edition Pasta della Puglia Masterclass, but you can join us for a regular Pasta Masterclass at any time of year to have your own pasta experience.

INGREDIENTS
  • 200g durum wheat flour, or fine semolina flour, plus extra for dusting
  • 100mL warm water

How to make

Step 1

Pile the flour on to a clean surface and make a well in the middle.

Step 2

Gradually add the warm water, using a fork to bring the flour in from the outside until it forms a dough.

Step 3

Knead on a flour-dusted surface, switching between fast and slow kneading, for 10 minutes, or until smooth and firm.

Step 4

Cut the dough into four so you can work with it a quarter at a time. Cover the rest with a clean damp tea towel while you work, to stop it drying out.

Step 5

Roll your first quarter into a long sausage shape about 1cm in diameter, then cut it into 1cm nuggets. Keep your surface well dusted with flour.

Step 6

Rolling method #1:

Starting at the edge furthest away from you, drag a blunt eating knife towards you over a nugget of dough, so it curls round and over the knife.

Gently pull the dough off the knife, push your thumb inside and turn it inside out. Repeat, and youโ€™ll get it after a while.

Step 7

Rolling method #2:

Stick your thumb into the centre of a nugget (roll it into a ball first if you want to be more precise), rotate your thumb around to create a round disc, then pick the disc up and hold it between your thumb and forefinger, pulling it gently over your forefinger to make a similarly effective little ear.

Transfer to a floured tray as you go.

Step 8

Whichever method you choose, repeat with the remaining pasta, shaping and perfecting as you go until all your little ears are done.

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