How to make orecchiette pasta shape homemade, a southern Italian pasta which traditionally is made fresh from scratch.
Containing just water and flour makes it a simple homemade pasta. It's hand molded into shapes called "little ears" known as coming from Apulia, a region on the SE coast of Italy, on the Adriatic Sea.
In south Italy, eggless fresh pasta is usually made from a blend of semolina flour and all-purpose flour. Semolina flour is the same used to make dried pasta. Most eggless fresh pastas are made with this blend of semolina and all-purpose flours.
Recommended Sauce: Tomato Pasta Sauce.
The pasta is best used within a few hours or frozen. Since the dough dose not contain eggs it can be fully dried.
For your work surface use an untreated wood cutting board. Finished wood will cause the pasta dough to stick when kneading
Bring about 7 qt (1½ gal, lt 6.6) of water to a boil in a large pot. Add
the salt and pasta to the boiling water. Cook until al dente, 6 to 8
minutes. Drain and toss the pasta with the desired sauce.
Homemade pasta without eggs are best with meat, beans or seafood sauces, in general they match best with chunky sauces. I decided to go for a fresh Tomato Pasta Sauce, even if the tradition calls for orecchiette with broccoli rabe.