This week I decided to make homemade orecchiette pasta. The orecchiette pasta is a good pasta to do for the first time because it’s flour and water, no eggs like other pasta. Orecchiette means little ears but I look at the pasta and think bowler hats.
The thing to remember about making your own pasta is you start to learn things but feel and look, it’s not a sure shot when taking the recipe and following the measurements. Humidity of your kitchen plays a role and so it’s up to you to know whether you need more flour or water.
I found some information about making orecchiette that was helpful on the Fine Cooking website. Also I used Mario Batali’s pasta recipe which is different from homemade pasta in the Orecchiette with Sausage and Broccolini dish we love. This time I made the pasta with kale instead of broccolini and it was delicious!
The pieces are very rustic, no two are alike but that is a mark of truly made from scratch pasta. :) I think the pasta turned out well and would definitely like to try making it again to fine tune my pasta making skills. Don’t be afraid to make your own, you can do it!