Tasty Planner - Recipe - Easy Homemade Pasta Dough by Lynds

Instructions

In a medium-sized bowl, whisk the flour and salt together until evenly combined. Add the eggs, water and olive oil and mix with a spoon until large crumbs begin to form and most of the dry ingredients are stuck together.

Now, dump everything onto a Silpat or lightly floured workspace and knead the dough for about 5 minutes, or until the wet and dry ingredients are combined and you have a firm ball of dough.

Wrap the dough tightly in plastic wrap and let sit for 30 minutes to an hour.

Now, cut the dough ball in half and begin rolling the each half with the palm of your hard to form a long, cylindrical tube of pasta about 1/8 – 1/3 inch in diameter (depending on how big you’d like your pasta shapes). This should remind you very much of rolling out Play-Doh.

Once you’ve got the tube to the diameter you’d like, use a sharp knife to slice it into thin rounds about 1/8-inch thich. When you’ve got the rounds, punch your thumb into the middle of each piece, apply a bit of pressure and roll your thumb to one side, creating a ear-shaped dent.

Set these on a Silpat or a piece of parchment paper as you go. It’s ok if they dry out a bit, but if you’re going to leave them out for more than 15 minutes, cover them with plastic wrap or a (clean) kitchen towel.

When you’re ready to eat, bring a pot of water to a rapid boil, salt it and add the orecchiette. Let them cook for 2 – 5 minutes (cooking time depends on the kind and ratio of flour you’re using). You want to bite into the pasta every minute or so, making sure you drain only when it’s almost al dente. You don’t want to overcook it. Once it’s done, drain and serve with your favorite sauce.