Eggless Hand-Shaped Orecchiette: Easy Homemade Pasta
Eggless hand-shaped orecchiette is a traditional Italian pasta made with simple ingredients, offering a firm texture and perfect shape for holding sauces.
- Prep Time: 60 minutes
- Cook Time: 5 minutes
- Total Time: 65 minutes
- Yield: 4 servings
Ingredients
Scale
- 2 cups semolina flour
- 3/4 cup warm water
- 1/2 teaspoon salt
Instructions
- Mix flour and salt, then gradually add water.
- Knead into a firm dough for 8–10 minutes.
- Let the dough rest for 20–30 minutes.
- Roll into thin ropes and cut into small pieces.
- Shape each piece into orecchiette using a knife and thumb.
- Let pasta dry for 30 minutes.
- Cook in boiling salted water for 3–5 minutes.
Notes
- Use semolina flour for best texture.
- Keep dough firm, not sticky.
- Practice shaping for consistency.
- Freeze for long-term storage.
- Cook until pasta floats.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
Find it online: https://recipeeasily.com/eggless-hand-shaped-orecchiette/