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Nutrition Facts
Serving Size 185 g
(Approx. 4 Servings)
Amount Per Serving
Calories 450 Calories From Fat 10
% Daily Value*
Total Fat 1.5 g 2%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 240 mg 10%
Total Carbohydrate 91 g 30%
Dietary Fiber 5 g 20%
Sugars 0 g
Protein 16 g
Vitamin A 0% • Iron 30%
Vitamin C 0% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Scratch Made Orrecchiette Pasta

Prep Time
20 minutes
Cook Time
5 minutes
Total Time
25 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

3 cup(s) semolina flour
1/2 Tsp fine sea salt
1 cup(s) luke warm water
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Instructions

1
Combine flour and salt on a work surface, making a mound with a well in the center.
2
Add water, a tablespoon at a time, to well working it into the flour until absorbed. Stop before it becomes too stiff and dry.
3
Knead the dough until it becomes smooth and elastic, about 20 minutes. Break off a piece about the size of a lemon and cover the rest of the dough.
4
Back on your work surface roll the dough into a flat round about 3/4-inch thick. Slice it into disks 1/16-inch thick and press with butter knife to shape.
5
Place finished orecchiette on a cookie sheet lightly floured with semolina. Allow to dry for about an hour before cooking.
6
Place orecchiette in well salted, rapidly boiling water until al dente, about 3 minutes.
7
Chef's note: This pasta can be dried and stored for a long time as it does not contain egg. In order to store it will need to be completely dry.

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