How to make Whole Wheat & Semolina Orecchiette (Small Hear) Pasta at home
VEGAN
Preparation Time: 15 minutes
Inactive Time: 24 hours
Servings: about 1.75 pound (800 grams) dried pasta

Dried Homemade Whole Wheat & Semolina <em>Orecchiette</em> Pasta ready to be used or frozen for later use
Dried Homemade Whole Wheat & Semolina Orecchiette Pasta ready to be used or frozen for later use

Click on the image above to see more, larger pictures

  • 2 cups whole wheat flour
  • 2 cups semolina flour, plus as needed to dust
  • 1 generous cup of water
  • Pinch of sea salt
  1. In a large mixing bowl combine flours and salt.
  2. Make a well in flour mixture center and add water a little at a time, stirring with a spoon until a rough dough is formed,
  3. Move dough to a floured surface and knead vigorously for about 10 minutes, until dough is smooth and elastic.
  4. Cover for 10 - 15 minutes at room temperature.
  5. Taking dough a little at a time, roll it into tubes about ½ to ¾ inch thick.
  6. Cut dough tubes into pieces ¼ to ½ inch long.
  7. Dust dough pieces lightly with semolina flour, then press the center of each piece with thumb to form a small ear-shaped pasta.
  8. Put orecchiette on a baking sheet covered with clean dish towel dusted with semolina flour and cover with another clean dish towel.
  9. Let rest in a cool, dry place until completely dried, 12 to 24 hours, depending on the humidity in your area.
  10. Once dried, orecchiette can be used in your favorite recipe, or frozen for several months.

Homemade Whole Wheat & Semolina <em>Orecchiette</em>: In a large mixing bowl combine flours and salt    Homemade Whole Wheat & Semolina <em>Orecchiette</em>: Knead vigorously for about 10 minutes, until dough is smooth and elastic

Homemade Whole Wheat & Semolina <em>Orecchiette</em>: Roll dough into tubes about ½ to ¾ inch thick    Homemade Whole Wheat & Semolina <em>Orecchiette</em>: Cut dough tubes into pieces ¼ to ½ inch long

Homemade Whole Wheat & Semolina <em>Orecchiette</em>: Let rest in a cool, dry place until completely dried
Click on the images above to see more, larger pictures.

  • When making dough, add water a little at a time and adjust depending on overall humidity in your area and kitchen.
  • This is a variation of a traditional recipe from the Italian region of Apulia.
  • A typical example of traditional peasant food, when in Apulia pasta was often made with just wheat flour and water.
  1. Asparagus and Green Beans in EVOO and Balsamic Vinegar – Gluten free, Antipasto, Side dish, Vegetables
  2. Avocado Banana Chocolate Pudding – Gluten free, Dessert, Raw
  3. Avocado with Mint Marinated Beans – Gluten free, Antipasto, Legumes
  4. Balsamic Steamed Asparagus with Fennel Seeds – Gluten free, Vegetables
  5. Beans on Crackers or Toasted Bread – Snack, Antipasto, Legumes
  6. Brigit's Avocado and Cold Stewed Vegetable Antipasto – Gluten free, Antipasto, Side dish, Vegetables
  7. Brigit's Gazpacho – Gluten free, Soup, Raw
  8. Brigit's White Lima Beans Minestrone – Gluten free, Soup, Legumes
  9. Cauliflower and Green Tomato Stir Fry – Gluten free, Vegetables, Stir fry
  10. Chocolate Marzipan Blooms – Gluten free, Dessert, Snack, Raw
  11. Chocolate Truffle – Gluten free, Dessert, Snack, Raw
  12. Cold Antipasto 01 | Avocado, Beans, Olives & Bell Peppers – Gluten free, Antipasto
  13. Cold Antipasto 02 | Avocado, Vegetables & Pane Carasau – Antipasto, Vegetables
  14. Cold Antipasto 03 | Sliced Avocado and Marinated Beans with Masala Papad – Antipasto, Side dish, Legumes
  15. Foglie di Carciofo Pasta with Mushrooms and Truffle Oil – Pasta, Mushrooms
  16. Fresh Pea Potage – Gluten free, Soup
  17. Fried Eggplant – Gluten free, Side dish, Vegetables
  18. Hot Devil's Pesto – Gluten free, Spread, Sauce
  19. Indian Style Masala Chai (Spicy Milk Tea) – Drink, Gluten free
  20. Maccheroni al Pettine Pasta Salad with Raw Vegetable Sauce – Pasta, Salad
  21. Marzipan Truffle – Gluten free, Dessert, Snack
  22. Muffins Fig & Apple Muffins – Breackfast, Snack, Bakery
  23. Muffins Rice Flour Muffins – Gluten free, Breackfast, Snack, Bakery
  24. Peanut Sauce – Gluten free, Dip, Sauce
  25. Pan Tomate (Brad with Tomatoes) – Antipasto, Snack
  26. Rainbow Fusilli Summer Pasta Salad – Pasta, Vegetables
  27. Roasted Chestnuts – Gluten free, Snack, Fruits, Nuts
  28. Spaghetti with Cilantro & Mix Nuts Pesto – Pasta
  29. Steamed Vegetables – Gluten free, Vegetables
  30. Three-Color Torciglioni Summer Pasta Salad – Pasta, Vegetables
  31. Tomato & Bean Soup – Gluten free, Soup, Legumes
  32. Tortilla with Blue Cheese Marinated Beans and Cauliflower Purée – Snack
  33. Trecce dell'Orto Pasta Salad with Asparagus, Green Beans and Sun Dried Tomatoes – Pasta, Salad
  34. Two Beans & Sweet Pepper Salad – Gluten free, Legumes, Salad
  35. Whole Wheat Sourdough Bread with Nine Seeds & Green Olives – Bakery
    How To Make:
  1. Blanched Almonds – Gluten free, Snack, Raw
  2. Fig Jam – Spread, Gluten free
  3. Masala Mix for Indian Style Chai (Spicy Milk Tea) – Drink, Spices, Vegan, Gluten free
  4. Homemade Marzipan – Gluten free, Raw
  5. Orecchiette (Tiny Ears) Pasta – Southern Italian style pasta, Vegan
  6. Whole Wheat Sourdough Starter – Whole wheat bread starter, Vegan
  1. Blanched Almonds – Vegan, Raw
  2. Fig Jam – Spread, Vegan, Gluten free
  3. Homemade Greek Style Yogurt – Lacto ovo vegetarian
  4. Homemade Marzipan – Raw
  5. Masala Mix for Indian Style Chai (Spicy Milk Tea) – Drink, Spices, Vegan, Gluten free
  6. Orecchiette (Tiny Ears) Pasta – Southern Italian style pasta, Vegan
  7. Whole Wheat Sourdough Starter – Whole wheat bread starter, Vegan


HOME COOKINGHERBS & PLANTSVISUAL ARTSWRITTEN WORDSHISTORYCONTACTS
Journals and Journeys: bottom page illustration
Journals and Journeys • © Loris Scagliarini (Lorini) 2000-2016