Orecchiette - West Side Beef
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Orecchiette is small handmade pasta shells. The term is Italian for “little ear.” Each orecchiette should be the size of a thumbnail and should be the shape of a dome.

This little pasta is easy to make with kids and makes for a fun family activity. Serve the pasta with a traditional Italian sugo, or stew alongside freshly grilled garden vegetables, especially bitter greens like rapini or broccoli.


  • 2 cup All Purpose Flour
  • 1 cup Semolina Flour
  • 1 cup Water
  • 1 tsp Salt


  1. Mix both flours and the salt in a bowl
  2. Pour the flour onto a flat table or counter and mound the flour up like a volcano with a well in the centre
  3. Pour the water into the well at the centre of your flour
  4. Slowly incorporate the flour into the water until a cohesive dough forms
  5. As the dough comes together, start to knead the dough by hand for 10 minutes
  6. Cover the dough with plastic wrap or a damp towel and let it rest for 15 minutes
  7. Using a chef’s knife, cut long slices out of the dough, then cut those slices into strips
  8. Roll out strips of dough into a log that 1/2″ in diameter
  9. Cut the logs into pieces about 1/2″ thick
  10. Using your thumb, press the centre of flat side of the orecchiette and roll over our thumb to create a “little ear.”
  11. Cook the orecchiette in salted boiling water for 3 – 5 minutes

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