Orecchiette pasta are best made using semolina flour, so start with 500g/17.63oz for a portion of 4.

Pour 500g/17.63oz semolina on a wooden bench, create a well, add water, a little bit at a time and mix into the semolina pinching the sides in, then mixing it through, to create a paste-like consistency.

Repeat this until the semolina pasta dough for your orecchiette has completely absorbed the water.

Start to knead the dough to bring it altogether and help improve the consistency.

When kneading, press using the palm of your hand, toward the front, fold back then repeat this motion.

Add more water if it feels too dry and keep kneading.

If the orecchiette dough feels sticky, add another sprinkle of semolina flour and knead through.

Let it rest for 10-15 minutes.

TO MAKE ORECCHIETTE:

Cut a piece of the semolina pasta dough and roll it into a snake like shape.

Cut this into small pillows (just like gnocchi!) with a sharp knife or pastry cutter, then using a butter knife, press down through the centre and gently roll it forward.

Shape it around your finger pressing in the middle so it becomes wider.

This will create the ear like pasta shape, known as orecchiette! OR

Follow step one, but instead of cutting the orecchiette into smaller pieces, using a butter knife press down on the end of the snake, cut a piece off and continue to press and roll it towards yourself until the first edge comes back up, then flip it over – this will work too!

This orecchiette can be used to make pasta to eat right away, or, leave it out for 72hr on a pizza tray or drying rack before storing in your pantry.

E ora si mangia, Vincenzo’s Plate….Enjoy!