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Eggless Hand-Shaped Orecchiette: Easy Homemade Pasta

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Eggless hand-shaped orecchiette is a traditional Italian pasta made with just semolina flour and water, offering a simple yet authentic homemade pasta experience with a firm and satisfying texture.

  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Kneading and Boiling
  • Cuisine: Italian
  • Diet: Vegan

Ingredients

Scale
  • 2 cups semolina flour
  • 3/4 cup warm water (adjust as needed)
  • 1/2 teaspoon salt

Instructions

  1. Place semolina flour on a clean surface and create a well in the center.
  2. Slowly add warm water into the well while mixing with your hands or a fork.
  3. Combine until a rough dough forms.
  4. Knead the dough for 8–10 minutes until smooth and elastic.
  5. Cover and let the dough rest for 20–30 minutes.
  6. Roll the dough into thin ropes about 1/2 inch thick.
  7. Cut into small pieces.
  8. Use a knife to press and drag each piece, then flip over your thumb to form the orecchiette shape.
  9. Bring salted water to a boil and cook the pasta for 3–5 minutes until it floats.
  10. Drain and serve with your favorite sauce.

Notes

  • Add water gradually to avoid sticky dough.
  • Let the dough rest to improve texture and shaping.
  • Keep shapes consistent for even cooking.
  • Use semolina flour for best results.
  • Fresh pasta cooks faster than dried pasta.

Nutrition

Find it online: https://recipeshots.com/eggless-hand-shaped-orecchiette/