SENATORE CAPPELLI SEMOLINA ORECCHIETTE
Orecchiette are a typical pasta shape from the Puglia region, made with durum wheat flour, in this case of Semola Senatore Cappelli and water; the round and convex shape is similar to that of small ears, hence their name. They have a wrinkled surface and a thin interior with a thicker edge and are perfect for accommodating various toppings.
500 gr. of Semolina Senatore Cappelli
Water as required (about 150/200 gr.)
About 1 hour
Make the dough by combining the flour in a bowl, make a hole in the center of the flour and slowly pour the warm water into a fountain, working the dough with your hands, making it neither too hard nor too soft (the secret of perfect orecchiette)
Once the dough is made, let it rest in a cotton cloth for about 10/15 minutes.
Take the dough and form small balls from which you can then obtain cylinders from which, with the help of a knife with a round tip, crushed on starting from the upper edge "dragging" the knife forcefully until the ball is "convincing" by turning on the thumb, turn up your piece by pulling out the center head and creating the edges as they are.
You will have made your Orecchiette! Place your orecchiette on a wooden table, sprinkle the base with semolina and let your orecchiette rest and dry for about 1 hour.
After this time the pasta will have become harder and naturally drier on the surface.
At this point, leave it in the air for about 40 minutes.
Finally you can put it in plastic bags for food, you can keep it in the fridge for 2/3 days. Or you can freeze it
Cook in abundant salted water for about 5 minutes, the time they rise to the surface.
We advise you to taste it to evaluate its cooking.
Once cooked, you can dress them with the classic fresh tomato sauce and Apulian sheep ricotta or prepare the traditional Orecchiette with turnip tops and Extra Virgin Olive Oil from Puglia;
Orecchiette are perfect for making countless first courses!
Test yourself, they are delicious!
A Special Thanks to Nonna Dina who makes her Tasty Orecchiette with Senatore Cappelli Semolina with this recipe every Sunday (or almost)