Homemade Orecchiette


Orecchiette can be made with leftover pasta dough; Make some spaghetti or ravioli at the same time!

Pasta, Pasta, Pasta! What’s not to love? Making homemade pasta is not something everyone does. It is a unique art that doesn’t gain as much praise as it really should. How many times a month do you eat pasta? As a child, we use to eat A LOT of pasta because that was practically all I ate. Then, I learned from my grandmother how to make pasta (1 egg for every 100g of flour) and enjoyed it much more ever since.

I feel like making homemade pasta is not something that people pick up one afternoon because they have the time; it’s not like baking a cake, that’s for sure. Pasta recipes are usually acquired through previous generations or from cooking classes.

I recommend that you don’t just make pasta for yourself one afternoon. Do as one of my best friends did; celebrate your birthday (or any celebration) by hosting people to cook pasta. In the end, pasta is a communal thing; it should be made in a group and enjoyed with others.

Homemade Orecchiette

  • Servings: 4-6
  • Difficulty: Medium
  • Print


  • 300 grams of flour (10.5 ounces)
  • pinch of salt
  • 3 eggs
  • olive oil


In a wide mixing bowl, mix together the flour and salt.

Create a well and break the eggs into the week. Using a fork, whisk together the eggs. Working from the center out, slowly incorporate the flour.

On a clean and floured surface, transfer the dough and begin to knead. It should be come soft, smooth, elastic, and dry when touched. Add a bit of flour if it is too sticky. Add a little olive oil if dough is too dry.

Wrap the dough in plastic wrap and place in the fridge for 1 hour.

Divide the dough into 4. Using a rolling pin or pasta machine, flatten out the dough. Pasta should be 1/4 inch thick.

  • If using a pasta machine, make sure both sides of the dough are lightly floured so it does not get stuck. If using a rolling pin, make sure the rolling pin and surface are floured.

Using a small circular shaped cut out, cut out the dough into small circles. This can be done using a melon ball scooper, a marker cap, or a pastry bag tip.

Place one circle on your thumb and cup it around the thumb to create a concave shape. Repeat with all the circles.

Let the Orecchiette dry for 30 minutes.

Bring a pot of salted water to a boil. Add 2 tablespoons of olive oil. Add in the orecchiette and let cook for 8-10 minutes, until tender. Drain and serve to your liking.

Bon Appétit,


2 thoughts on “Homemade Orecchiette

  1. Pingback: Tip of the Month: September 2016 | International Palate

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