Perfect handmade orecchiette 46% hydration with

Ingredients

• 500 g All-Purpose Flour (sifted, room temperature)
• 230 g Water (cold, measured on a kitchen scale)
• 5 g Salt (fine sea salt)
• 10 g Olive Oil (extra‑virgin, optional for a softer dough)

Instructions

1. Measure and Prepare Dry Ingredients

   Place 500 g of sifted all‑purpose flour into a large mixing bowl and create a well in the center. Sprinkle the 5 g of salt evenly over the flour.

   Time: PT5M

2. Add Water Gradually

   Measure 230 g of cold water. Using a fork, slowly drizzle the water into the flour well while gently stirring, incorporating the flour from the edges until a shaggy dough forms.

   Time: PT10M

3. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth, elastic, and no longer sticks to your hands.

   Time: PT10M

4. Rest the Dough

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. This relaxes gluten and makes rolling easier.

   Time: PT30M

5. Divide and Roll Out

   Unwrap the dough, cut it into 4 equal portions. Working with one piece at a time, flatten it on the pasta board and roll with a rolling pin to a thickness of about 1 mm (or desired thinness). Dust with flour as needed to avoid sticking.

   Time: PT15M

6. Cut the Pasta

   Using a sharp knife or pasta cutter, slice the rolled sheet into your preferred shape (e.g., fettuccine, tagliatelle). Toss lightly with flour to keep strands separate.

   Time: PT10M

7. Cook the Fresh Pasta

   Bring a large pot of salted water to a rolling boil (100 °C). Add the fresh pasta and cook for 3–4 minutes, or until al dente. Reserve a cup of pasta water before draining.

   Time: PT5M

   Temperature: 100°C

8. Serve

   Drain the pasta in a colander, toss with your favorite sauce, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

7g

Carbohydrates

40g

Fat

1g

Fiber

2g