Fresh Semolina Orecchiette Recipes

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GLUTEN-FREE HOMEMADE ORECCHIETTE WITH RICE SEMOLINA



Gluten-Free Homemade Orecchiette with Rice Semolina image

Rice semolina is used to make a gluten-free version of the famous 'little ear' pasta that comes from the Puglia region of Italy. No eggs or gum binders are needed; they hold up to being boiled and tossed with sauces or sauteed in the famous broccoli rabe dish 'orecchiette con le cime di rapa.' Their shape is perfect for your favorite tomato sauce as it pools inside the indentations, getting lots of sauce in each bite.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 4

Number Of Ingredients 3

¼ teaspoon salt
½ cup warm water, or more as needed
7 ounces rice semolina, or more as needed

Steps:

  • Dissolve salt in warm water in a bowl. Place semolina flour into a separate bowl and add salted water. Mix together until dough becomes a ball you can work with, adding more flour or warm water as needed; mixture should be slightly wet, barely sticking to your hands.
  • Knead dough until slightly more stiff. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Remove dough from the refrigerator and separate into 4 pieces. Use a small amount of semolina flour to dust your work table and work each piece of dough into a cylinder or snake shape. Dust your hands lightly with flour and pinch off a 1-inch piece of dough; make a dent using your thumb while rolling it away from you. Repeat with remaining dough.
  • Let pasta sit for 7 to 8 minutes.
  • Bring a pot of lightly salted water to a boil; place pasta into the boiling water and cook until pasta floats to the top, making sure not to stir, about 8 minutes. Scoop out cooked pasta using a slotted spoon from the water and transfer to a plate.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 38 g, Fat 1.7 g, Protein 4.3 g, Sodium 156.2 mg, Sugar 2.6 g

HOMEMADE ORECCHIETTE PASTA



Homemade Orecchiette Pasta image

Orecchiette are the typical pasta of Apulia (Puglia), the heel of Italy. Nowadays you can buy them in many supermarkets all over the world, but local women in the region still hand-make them for special occasions or just for Sunday lunch. The most traditional way to serve them is with broccoli rabe and anchovy sauce.

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 4

Number Of Ingredients 3

2 ½ cups durum wheat semolina flour (such as Bob's Red Mill®)
1 pinch salt
1 cup water, or as needed, at room temperature

Steps:

  • Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
  • Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
  • Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
  • Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
  • Work with one portion of dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
  • Cut off little 1/3-inch thick pieces. Pick up knife with a rounded tip. Carefully hold one side of the dough with your index finger. Hold the knife in your other hand. Gently drag the small piece of dough towards you. Lift up the knife by the end in such a way that you get a thicker edge. You'll obtain a small disk of dough, thinner in the centre. Press the disk gently against your thumb and it will curve.
  • Proceed the same way with the rest of the dough. Transfer orecchiette onto a floured surface and sprinkle with more semolina flour. Do not overlap orecchiette or they will stick together. Let dry for about 30 minutes before cooking.

Nutrition Facts : Sodium 40.5 mg

FRESH SEMOLINA ORECCHIETTE



Fresh Semolina Orecchiette image

This simple recipe for fresh semolina orecchiette is the perfect pasta and is courtesy of Donatella Arpaia.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Makes 1 pound

Number Of Ingredients 4

1 cup semolina
2 1/4 cups "00" flour, plus more for dusting
1 cup lukewarm water
Pinch of salt

Steps:

  • Sift semolina and "00" flour together onto a large work surface to form a mound. Make a well in the center. Pour water into the well and add salt. Using a fork, slowly incorporate flours, beginning with inner rim of well, into the water until it forms a dough. Gather dough together to form a rounded mass. Begin kneading with the palms of your hand until dough becomes smooth and elastic, about 10 minutes. Divide dough in half and wrap each with plastic wrap. Let rest 1 hour.
  • Cut each piece of dough in half. Working with one piece at a time, roll out dough 1/4 inch thick. Cut dough into 1-inch-thick strips and roll into 1/2-inch-thick rope. Cut rope crosswise into 1/4-inch pieces and lightly dust with flour. Repeat process with remaining dough.
  • Press each piece of dough along the blade of a butter knife and turn over with your thumb; place orecchiette on a floured baking sheet. Cover until ready to use. Repeat process with remaining pieces.

FRESH SEMOLINA ORECCHIETTE



Fresh Semolina Orecchiette image

Categories     Vegetarian     Kid-Friendly     Semolina     Vegan     Gourmet     Small Plates

Yield Makes about 1 1/2 pounds

Number Of Ingredients 3

2 cups semolina (sometimes called semolina flour)
2 cups unbleached all-purpose flour
1 cup lukewarm water

Steps:

  • Stir together semolina, flour, and a pinch of salt in a large bowl and make a well in center. Add lukewarm water to well and, using a fork, gradually stir in enough flour, pulling in flour closest to water, until a dough forms (some of flour mixture will not be incorporated). Transfer dough to a work surface.
  • Sift remaining flour mixture in bowl through a medium-mesh sieve into another bowl, discarding any hard clumps.
  • Knead dough, incorporating some of flour mixture as dough becomes sticky, until smooth and elastic, about 8 minutes.
  • Divide dough into 8 pieces, then wrap each piece separately in plastic wrap and let stand at room temperature 1 hour.
  • Line 2 large trays with dry clean kitchen towels (not terry cloth) and dust your hands with some remaining flour mixture. Remove plastic wrap from 1 piece of dough and roll dough on work surface to create a 1/2-inch-thick rope (2 to 3 feet long). Cut into 1/3-inch pieces with a sharp knife, separating pieces as cut so they do not touch. Lightly toss cut pieces with some remaining flour mixture.
  • Put 1 piece of dough, a cut side down, on work surface (if necessary, reform round shape; keep remaining pieces covered with a clean kitchen towel). Dust your thumb with some flour mixture and press down on dough, pushing away from you and twisting thumb slightly to form an indented curled shape (like an ear). Transfer to a lined tray. Make more orecchiette with remaining cut pieces in same manner, transferring to lined tray. Repeat rolling, cutting, and forming with remaining 7 pieces of dough in same manner, transferring to trays.

FRESH SEMOLINA ORECCHIETTE



Fresh Semolina Orecchiette image

Categories     Pasta     Low Sodium     Gourmet

Yield Makes about 1 1/2 pounds

Number Of Ingredients 3

2 cups semolina
2 cups unbleached all-purpose flour
1 cup lukewarm water

Steps:

  • In a large bowl stir together semolina and flour and form a well in center. Add water and a generous pinch of salt to well and with a fork gradually incorporated semolina mixture until a dough is formed (some of the mixture will not be incorporated). On a work surface knead dough, incorporating more semolina mixture from bowl as necessary and discard any hard clumps, until smooth and elastic, about 8 minutes. Divide dough into 8 pieces and wrap separately in plastic wrap.
  • Line each of 2 trays with a dry kitchen towel and dust you hands with some semolina mixture. Remove plastic wrap from 1 piece of dough and roll between you hands to create a rope 3 to 4 feet long and 1/2 inch wide. Put rope on a work surface and with a sharp knife cut into 1/2-inch pieces, separating pieces as cut so they are no longer touching. Lightly toss cut pieces with a little semolina mixture.
  • Put each cut piece of dough, a cut side down, in palm of hand and form a depression by pressing thumb of other hand into dough and twisting slightly. Arrange orecchiette on a kitchen-towel-lined tray. Make more orecchiette with remaining 7 pieces of dough in same manner, transferring to kitchen-towel-lined trays. Orecchiette may be made 2 days ahead and chilled on towel-lined trays, covered with plastic wrap.

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