Comments on: How To Make Orecchiette Step By Step https://italianfoodforever.com/2011/10/how-to-make-orecchiette-step-by-step/ Those who eat well, eat Italian. Sun, 13 Aug 2023 13:44:42 +0000 hourly 1 By: Deborah https://italianfoodforever.com/2011/10/how-to-make-orecchiette-step-by-step/#comment-730063 Sat, 01 Apr 2017 14:46:17 +0000 http://staging.italianfoodforever.com/2010/10/how-to-make-orecchiette-step-by-step/#comment-730063 In reply to pattie.

They should be fine.

]]> By: pattie https://italianfoodforever.com/2011/10/how-to-make-orecchiette-step-by-step/#comment-730051 Sat, 01 Apr 2017 13:26:29 +0000 http://staging.italianfoodforever.com/2010/10/how-to-make-orecchiette-step-by-step/#comment-730051 I made them yesterday and left them out on tray overnight to dry but did not cover them, then this morning I put them in a freezer bag until Im ready to cook them. Was it ok not to cover them overnight? why do they say cover with a cloth?

]]> By: Pete Bursill https://italianfoodforever.com/2011/10/how-to-make-orecchiette-step-by-step/#comment-20959 Wed, 19 Feb 2014 20:27:15 +0000 http://staging.italianfoodforever.com/2010/10/how-to-make-orecchiette-step-by-step/#comment-20959 Just made the orchiette. Forgot to refrigerate the dough… Hope it turns out OK, they look OK. Gonna cook them tomorrow .

]]> By: Deborah https://italianfoodforever.com/2011/10/how-to-make-orecchiette-step-by-step/#comment-17420 Sun, 15 Sep 2013 14:00:22 +0000 http://staging.italianfoodforever.com/2010/10/how-to-make-orecchiette-step-by-step/#comment-17420 In reply to Randle.

The dough is fairly stiff to work with because you are using semolina flour, but it should cook up just fine. If you prefer a softer dough, replace some of the semolina with all-purpose flour. Glad you enjoyed the Bolognese sauce!

]]> By: Randle https://italianfoodforever.com/2011/10/how-to-make-orecchiette-step-by-step/#comment-17414 Sun, 15 Sep 2013 01:35:25 +0000 http://staging.italianfoodforever.com/2010/10/how-to-make-orecchiette-step-by-step/#comment-17414 Hi Deborah, Thanks for this recipe! I’m not sure if you still check older posts like this…I just made this pasta, and I’m wondering if you can give any tips on what went wrong. The noodles came out alright, but kind of tough (almost leathery) and kind of heavy. I tried another batch with less water in the dough, but it was even tougher. Do you know what I could be doing that would make the dough tough or leathery? Learning to make pasta without a teacher right next you is tricky!

On a more successful note, I paired this with the sauce you posted for gnocchi bolognese and added some eggplant, and it was divine.

]]> By: Deborah https://italianfoodforever.com/2011/10/how-to-make-orecchiette-step-by-step/#comment-7127 Thu, 15 Nov 2012 12:26:29 +0000 http://staging.italianfoodforever.com/2010/10/how-to-make-orecchiette-step-by-step/#comment-7127 In reply to fran.

Fran, no I’ve never herd of Hodgson Mills Pasta flour but I will look for it and try it out.

]]> By: fran https://italianfoodforever.com/2011/10/how-to-make-orecchiette-step-by-step/#comment-7123 Thu, 15 Nov 2012 11:29:34 +0000 http://staging.italianfoodforever.com/2010/10/how-to-make-orecchiette-step-by-step/#comment-7123 Morning Deb! I wondered if these dry well, and if you’ve ever used the Hodgson Mills Pasta Flour? It’s a 50/50 blend of semolina and hard wheat flour? I’ve used it for flat pasta with my Kitchen Aide pasta rollers and really liked it.

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