About the Recipe
During a trip to Puglia, I had the pleasure of discovering a land rich in authentic flavors and unique culinary traditions. For an entire week, I ate only this dish for both lunch and dinner, each time finding a new version: with turnip greens, tomato sauce, or simply with olive oil and pecorino. Whenever I make orecchiette, I get lost in the memories of those days, so today, with this recipe, I want to take you on a little journey with me.
Ingredients
400 g semola flour
200 ml water
Salt
Preparation
Step1
In a large bowl, pour the semola flour and a pinch of salt. Gradually add water and start kneading until you achieve a smooth and homogeneous dough.
Step2
Cover the dough with a cloth and let it rest for about 30 minutes.
Step3
Take small portions of the dough and roll them into cylinders about 1 cm thick. Cut the cylinders into pieces about 1 cm long, and use your thumb to drag them on the work surface, creating the characteristic "little ear" shape
Step4
Place the orecchiette on a clean, dry cloth, making sure they don’t overlap, and let them dry for at least a couple of hours before cooking..