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How To make Orecchiette Made From Eggless Pasta
2 cups semolina flour
2 cups all-purpose flour
1 cup tepid water -- up to 1 1/4
Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour mixture and add water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen.
Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes until smooth and elastic. Cover and let stand for 10 minutes at room temperature.
Roll dough into long dowels about 3-4-inches thick. Cut into flat disks about 1/4-inch to 1/2-inch thick. Press center of each disk with thumb to form saucer-shaped pasta and set aside until ready to cook.
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I love making PASTA ! How to make Orecchiette Bari style- Puglia #shorts #pasta
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orecchiette pasta recipe avi
how to make orecchiette pasta, Italian traditional recipe made with semolina flour. How to knead the dough and to shape orecchiette. Link with recipes for orecchiette
I Try To Make Dry Pasta For The First Time (Orecchiette)
Dry Pasta Series Ep4 : To make dried pasta you just need Semolina, water and looaads of technique... Go to to get a 2-year plan plus 1 additional month with a huge discount.
Food But We Digress podcast this way :
Orecchiette pasta comes from the south of Italy. In Bari, they make it on the streets.
I used a tutorial to learn. where the lovely Porzia made orecchiette by hand :
Big thanks to Pasta Grannies for making this precious knowledge available. Check out their channel here :
Orecchiette Pasta Recipe
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Ingredients :
- 400g of re-milled durum wheat semolina
- Salt to taste
- 200ml warm water
Instructions
Place semolina onto the board, forming a well in the center.
Add a pinch of salt. Add the water and start working with your fingers, incorporating flour gradually so that it absorbs as you go.
Knead the dough with your hands, until you get a smooth and veluto texture .
After about 10 minutes, give your dough a round shape and let it rest at room temperature for 30 minutes under a cloth. Afterwards, cut it in long sausages, one batch at a time, leaving the rest covered. Cut these sausages into chickpea sized balls.
Using a butter knife, form shells by dragging pieces towards yourself, squeezing them between the blade and the board.
After the knife operation, turn the orecchiette inside out.
Repeat. Dry or eat fresh.
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Orecchiette Lemon & Burrata
Fresh Pasta with SEMOLINA FLOUR - Eggless Pasta Dough
Semolina pasta dough is your answer to making dry pasta at home! With just two ingredients, create your own pasta shapes and leave them in the pantry for when you want to cook up a meal. No need to stock up on store-bought packets when you can make your own all-natural, semolina pasta dough. Can’t find packet pasta at the supermarket? Make your own at home, you don’t even need eggs! During this time in isolation, it’s much easier to find flour alternatives at the shops, so let me teach you how to make QUALITY DRY PASTA with just semolina and water. This dry pasta is super tasty, lasts ages and is all-natural. Stay inside and create your own shapes!
????Get the recipe on my website
In this video:
0:01 Introduction
1:45 What is Semolina Pasta
2:45 Recipe
8:06 How to shape semolina pasta
10:56 How to dry semolina Pasta
12.32 Which semolina pasta you should buy from the shop
#semolinapasta #pastadough #egglesspasta
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I love making Pasta - orecchiette Bari style
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