Handmade Burnt-Wheat Orecchiette
Once a poor farmers’ substitute made from burnt wheat flour, "grano arso" orecchiette are now an iconic Apulian pasta. Their distinct toasted, slightly bitter profile recalls ash and pairs effectively with vegetables and structured sauces.
Ingredients
- Burnt wheat flour (Farina di grano arso | 200 g)
- Soft wheat flour (Farina di tipo '00' | 600 g)
- Water (300 ml)
Tools and Utensils
- Rolling pin
- Strainer
Preparation
- Sift the flours into a bowl, then transfer onto a spacious work surface. Form a mound and create a well in the center.
- Gradually add lukewarm water, incorporating it progressively while mixing.
- Work the dough until a soft, cohesive mass is obtained.
- Transfer immediately to a bowl lightly dusted with flour to prevent sticking.
- Cut a slice approximately 2 cm thick from the dough mass.
- Roll it on the work surface to form a uniform rope (“snake”).
- Cut the rope into small pieces, each no longer than 1.5 cm.
- For each piece, drag it under a regular serving knife with a pressing motion to curl the dough, then invert it over itself to form the characteristic orecchietta shape.
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Dust the work surface generously with flour before shaping to prevent sticking.
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Keep all formed orecchiette on a floured surface to avoid adhesion.
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The dough should remain soft but not sticky; adjust hydration slightly if needed.
This original recipe, including its descriptive text and original kitchen photography, is licensed under CC BY-NC-ND 4.0 International . You are welcome to share or adapt this recipe for personal use with proper attribution, but commercial redistribution of this text or my images is strictly prohibited.