This Orecchiette Pasta Recipe brings together tender, ear-shaped pasta with a symphony of vibrant flavors in under an hour.
The dish balances silky textures from a rich sauce with the satisfying bite of perfectly cooked pasta, creating a meal that feels both comforting and indulgent. Fresh herbs and a hint of spice add layers of aroma and taste, making every forkful a delight.
With just 45 minutes of prep and a quick 10-minute cook time, this recipe is ideal for busy evenings or leisurely weekends. The combination of savory, tangy, and slightly sweet notes ensures it’s a crowd-pleaser, while the simplicity lets the ingredients shine. It’s a dish that’s as rewarding to make as it is to savor.
What You’ll Need
- 1 recipe 2-Ingredient Semolina Pasta Dough (prepared in advance)
- Semolina flour (for dusting the baking tray)
- Salt (for boiling the pasta)
How to Make Orecchiette Pasta
- Prepare the dough: Divide your Semolina Pasta Dough into quarters. Work with one portion at a time, keeping the rest covered to prevent drying.
- Shape the dough: On a clean, un-floured surface, roll the dough into a rope about ⅓-inch (1 cm) thick. Cut the rope into ⅓-inch (1 cm) pieces.
- Method one: Hold a sturdy knife at a 45° angle and drag it over a piece of dough toward you until the dough curls around the blade. Pull off the dough and press the concave inside out with your index finger.
- Method two: Press your lightly floured thumb firmly into the center of a piece of dough while slightly rotating and pushing it away from you. Press the concave inside out.
- Dry the pasta: Transfer each shaped piece to a baking tray dusted with semolina. Let them dry in a single layer for several hours before cooking or storing.
- Store or cook: Once dried, store the pasta in an airtight container at room temperature for up to 8 weeks. To cook, bring a pot of salted water to a rolling boil.
- Cook the pasta: Add the orecchiette to the boiling water and cook for 6-10 minutes, or until tender and fully cooked. Check for doneness before draining.
Delicious Sauce Pairings for Orecchiette
Orecchiette’s unique shape makes it perfect for holding onto sauces. Try tossing it with a classic broccoli rabe and garlic sauté for a traditional Italian flavor. For something creamy, mix it with a rich pesto and Parmesan sauce. Feeling adventurous? A spicy sausage and tomato ragù will bring bold, hearty flavors to your plate.
Perfect Serving Suggestions
Serve your orecchiette with a fresh green salad and a sprinkle of red pepper flakes for a touch of heat. A side of crusty bread is great for mopping up any leftover sauce. For a complete Italian meal, add a glass of Chianti or Pinot Grigio to enhance the flavors.
Time-Saving Tips for Busy Cooks
If you’re short on time, prepare the pasta dough ahead of time and store it in the fridge for up to 24 hours. Alternatively, shape the orecchiette in a large batch and freeze them on a baking sheet before transferring to a freezer-safe bag. This way, you can cook directly from frozen, adding just a minute or two to the cooking time.
Storage and Reheating Made Easy
Store uncooked orecchiette in an airtight container at room temperature for up to 8 weeks. For cooked pasta, refrigerate in a sealed container for 3-5 days. To reheat, toss it in a skillet with a splash of water or sauce to restore its texture, or microwave it lightly covered with a damp paper towel to prevent drying out.
Common Questions Answered
Can I use all-purpose flour instead of semolina? While semolina gives the pasta its signature texture, all-purpose flour can work in a pinch. Just note the pasta may be slightly softer. How do I know when the pasta is done? Taste a piece—it should be tender but still have a slight bite (al dente). Cooking times may vary based on thickness, so keep an eye on it!
Orecchiette Pasta Recipe
Ingredients
2-Ingredient Semolina Pasta Recipe
- Semolina Pasta Dough
Instructions
- Divide your Semolina Pasta Dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
- On a clean, un-floured work surface, roll the dough into a rope about ⅓-inch (1 cm) thick. Cut the rope into ⅓-inch (1 cm) sized pieces.
- Method one: hold a sturdy knife (like one for eating with) at a 45° angle and drag it over a piece of dough towards you until the dough curls around the blade. Pull off the dough and press the concave inside out with your index finger.
- Method two: Press your lightly floured thumb firmly into the center of a piece of dough while simultaneously slightly rotating your thumb and pushing it away from you. Press the concave inside out.
- Whichever method you choose, transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.
- Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
- When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.