If you have been following my blog, you probably noticed that I make all my pasta from scratch. I would either advise you never start making it from scratch or expect to make it from scratch for the rest of your life
After making homemade pasta, I find it hard to buy the boxed pasta and I despise going to restaurants that do not make fresh pasta... picky, I know. But that's what happens when you spoil yourself with homemade food!
In this recipe, I wanted to try a different variation of pasta. Orecchiette seemed very easy, so I thought I would give it a try. They didn't come out looking as pretty as all the you tube videos of the little Italian ladies making them by hand, but hey, they tasted delicious ;)
Ingredients;
1 cup semolina flour
1/2 c all purpose flour
1/2 rsp salt
1/2 cup water
Add the flours, and salt in the mixing bowl, mix on low for a minute until the ingredients are combined. Add 1/4 cup of the water. Once the water has been incorporated, gradually add the remaining 1/4 cup water.
Finish kneading the dough on a surface/cutting board. Wrap up and refrigerate for an hour. Can be refrigerated overnight, if needed.
After an hour, place the dough on a floured surface.
Cut into 8 pieces. Roll out into even tubes and cut 1/4" pieces.
Dip your finger into flour and press down on the individual pieces to form the dough.
Transfer to a floured surface.
Boil 3-4 minutes, or until the pasta is al dente.
Thyme to Taste....
Stay tuned for my Orecchiette Carbonara with Asparagus & Mushrooms recipe....
After making homemade pasta, I find it hard to buy the boxed pasta and I despise going to restaurants that do not make fresh pasta... picky, I know. But that's what happens when you spoil yourself with homemade food!
In this recipe, I wanted to try a different variation of pasta. Orecchiette seemed very easy, so I thought I would give it a try. They didn't come out looking as pretty as all the you tube videos of the little Italian ladies making them by hand, but hey, they tasted delicious ;)
1 cup semolina flour
1/2 c all purpose flour
1/2 rsp salt
1/2 cup water
Add the flours, and salt in the mixing bowl, mix on low for a minute until the ingredients are combined. Add 1/4 cup of the water. Once the water has been incorporated, gradually add the remaining 1/4 cup water.
After an hour, place the dough on a floured surface.
Boil 3-4 minutes, or until the pasta is al dente.
Thyme to Taste....
Stay tuned for my Orecchiette Carbonara with Asparagus & Mushrooms recipe....
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