Orecchiette Class
Learn the fine art of orecchiette-making under the guidance of one of the best pasta maker- teacher in Italy!
Our chef will give you detailed guidance and instructions, so that you can create and then taste your own unique orecchiette pasta, in this fun, and relaxed pasta workshop.
This is the right pasta class for anyone who is looking to really perfect their orecchiette-making skills.
What will you learn?
– How to make by hand the orecchiette semolina dough
– How to knead by hand
– How to cut the dough
– How to shape the orecchiette by hand
– How to make your own pasta sauce
The nice part about this pasta class is that no pasta machine is required. All you need during the orecchiette class is a butter knife, some practice, and an experienced pasta teacher.
DURATION: 2 hours
We offer orecchiette lesson every day on demand, minimum for 2 people and maximum for 8 people. Taught in English.
LOCATION: Rolling Pin Cooking School
Padua (Padova) – Veneto region – Italy
A LITTLE BIT OF HISTORY
The story of orecchiette is essentially the story of Apulia, located on the southeastern coast of Italy. Orecchiette is the staple of pasta making in Apulia!
Orecchiette boasts a pedigree that dates back centuries!
Orecchiette is made from just durum semolina – the diamond of all the hard wheat types – and water.
Durum semolina – Triticum Turgidum L. var. Durum – is one of the earliest cereals domesticated around 7000 BC, harvested and eaten by humans and cultivated around the Mediterranean Sea.
Durum wheat semolina has a super translucent endosperm that gives the kerlnels a rich amber golden brilliant. Its healthy carotenoid pigments give orecchiette pasta its golden colour.
Orecchiette pasta with stronger gluten values is prized for making “al dente” (translated means, literally, “to the tooth” – but more accurately, it means “to the bite”) pasta.
How Orecchiette are Made
Making orecchiette by hand is one of the most intimate, richly satisfying, and rewarding thing about the pasta making.
The name of Orecchiette refers to the shape – little ears. It denotes its shape and small size.
The dimple helps capture orecchiette sauce just like the dimples in our ears capture sound!!
Traditional orecchiette is made by hand in small quantities.
The mixing, forming and shaping of orecchiette pasta are complicated processes that demand skill and knowledge.
Orecchiette-making requires precision and attention.
The first step uses to create orecchiette include mixing semolina flour and water, a tricky affair.
The dough is mixed and kneaded on a wooden board by hand, then transform it into a uniform dough.
With your hands, you will roll the piece of semolina dough into a rope. Then you will cut small pieces of dough from the rope.
Then you will use a knife, and you will push down firmly on the edge of the semolina dough and drag the knife toward you.
It seems easy but it is not easy!
As the dough will curl over the knife, you will use your thumb to uncurl the dough and make a shape (little ears)!!!
The Role of Orecchiette Sauces
Orecchiette Sauces will be a part of the pasta class. They offer flavours and aromas.
They range from the universally popular tomato sauce to the delicious broccoli rabe sauce.
So the orecchiette pasta shapes are perfectly suited for tomato sauces, or herb based sauces, spicy tomato sauce (“Arrabbiata”) and Sausage-type meat sauce.
Knowledge Required: no knowledge required.
Suitable for: this orecchiette class is a great idea for couples or individuals and couples as well as for a team building activity, corporate event, or Christmas party.
This is an activity, also suitable for adults with kids (minimum 14 years old).
Ready to book now?
Contact us soon.
Register for orecchiette pasta classes – Email us soon: click here.