Orecchiette
Orecchiette, meaning “little ears,” are small dome- shaped disks. They are the most common shape in Puglia. They’re used in many regional dishes there, including the one that inspired our Orecchiette with Fennel Sausage and Swiss Chard (page 180). Although this shape doesn’t look as intricate as some of the others, it is one of the most difficult to shape, which is probably why so few restaurants make their own. Following our instructions, you can’t fail. To get the desired texture on the surface of the pasta, we suggest you use a plastic cutting board. At the Osteria, we use a wooden cutting board that has been deliberately scored with a knife, which gives the orecchiette the texture we want.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
Slice the round of dough into 1-inch-thick slabs and cut each slab into 1-inch-wide slabs. Roll each section on a clean, dry work surface into a tube 1/4 inch thick, and set aside. Dust the work surface with flour, and return the tubes to the dusted surface. Use a long knife or a straight-edged rolling pastry cutter to cut the dough into 1-inch-long pieces, discarding the misshapen ends.
Step 2
Dust a baking sheet lightly with semolina. Dust a plastic cutting board or other slightly textured surface very lightly with flour. Place one pasta segment on the cutting board with the cut end facing you. With the flat side of the tip of a table knife, gently press on the end of the segment closest to you and continue pressing away from you toward the other end of the segment, flattening the dough into a small disk about 1/4 inch thick in the process. Pick up the disk and invert it onto your index finger so that the side of the dough you pressed on is facing down. Use the fingers of your other hand to pull the edges of the dough around the index finger, forming a caplike-shaped ear. Place the pasta shape on the prepared baking sheet and repeat, shaping the remaining dough segments in the same way. Use the orecchiette or cover the baking sheet with plastic wrap and refrigerate the pasta for up to one day. To freeze, place the baking sheet in the freezer until the pasta is firm to the touch. Transfer the pasta to sealable plastic bags, or an airtight container, dusting off the excess semolina, and freeze for up to two weeks (any longer and the pasta will dry out and crack).
