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Orecchiette

Vegan

Ingredients for 2

200g Semola
100gml Water

Prepare

♥ Place 200g Semolina in a mound and make a well in the center

♥ Add around 100ml water

♥ Gently incorporate the water into the Semolina

Form a Dough Ball and work it until it’s elastic but not too soft

 

 

Cook

♥ Divide the dough and roll out into a 1.5 cm thick sausages

♥ Cover the rest of the dough  with a kitchen towel

♥ Slice the length of pasta into 1 cm pieces

♥ Using a table knife, push the dough down and towards yourself, so the dough should stretch and curl over the knife

♥ Take your thumb, and invert the pasta curl back over it, creating that inside-out shape (be careful not to touch the rough part)

♥ Cook the pasta the same day for 2-3 mins, the next day 4-5 mins or freeze them

 

Orecchiette

Ingredients for 2

200g Flour Semola
100 ml Water

Prepare

♥ Place 200g Semolina in a mound and make a well in the center

♥ Add around 100ml water

♥ Gently incorporate the water into the Semolina

Form a Dough Ball and work it until it’s elastic but not too soft

Cook

♥ Divide the dough and roll out into a 1.5 cm thick sausages

♥ Cover the rest of the dough  with a kitchen towel

♥ Slice the length of pasta into 1 cm pieces

♥ Using a table knife, push the dough down and towards yourself, so the dough should stretch and curl over the knife

♥ Take your thumb, and invert the pasta curl back over it, creating that inside-out shape (be careful not to touch the rough part)

♥ Cook the pasta the same day for 2-3 mins, the next day 4-5 mins or freeze them