Orecchiette
While in Puglia, Italy for our Vegano Italiano 2016 tour, we learned how to make this classic specialty from the “Mamas”. A beautiful educational cooking experience that had even the guys laughing and everyone having a great time plus enjoying the fruits of our labor.
Servings
6-8servings
Servings
6-8servings
Ingredients
Instructions
  1. Put flour in a food processor. Put the lid on the food processor, turn it on, and slowly pour the hot water through the spout. The mixture will first look like cornmeal, then form tiny little balls whirling around the work bowl and, finally, after a couple of minutes, form a big ball in the middle. Let it go for another 30 seconds to knead the dough, then turn it off.
  2. Remove the dough. It will be quite warm and pliable. Cut the dough into quarters. Take one of your pieces and on a clean, dry surface roll the dough into a snake. Once the dough is about 1-inch diameter cut a little bit off the end. You’ll need to use a wooding cutting board for the following step. Taka a butter knife and using the non-sharp edge begin to press from one end of the piece and roll it down to the other end of the dough. (the sharp edge of the knife faces you). Pick up the piece with your hands and using your thumb press into the dough to flip it inside out. It will form a little ridge around the perimeter. Watch the demonstration from our former Facebook Live video below (start at about 21:00).
  3. Get a large pot of salted water boiling (about 8 cups), then cook the pasta for 2-3 minutes, until perfectly al dente. Using the sauce of your choice, toss al dente pasta in a pan with sauce and heat for another minute. Turn heat off. Optionally, fold in some VeganMozz into the pan, serve and eat right away!
Recipe Notes

To store the pasta, toss the uncooked pasta with a little semolina or flour to prevent sticking, then wrap in plastic wrap or put in a covered container and refrigerate for 2 to 3 days.

Watch how to make Orecchiette  from our former Facebook Live video: