1-First, if you’re making homemade orecchiette, start by pouring 500 grams of semolina flour onto a wooden surface and create a well in the center. Gradually add 300 ml of warm water, mixing slowly by pinching the flour from the sides into the water until a paste-like dough forms, then continue adding water as needed until all the flour is absorbed.

2-Next, knead the dough thoroughly by pressing with the palm, folding, and repeating; adjust if it’s too dry by adding more water or dust with semolina flour if it’s sticky. Let the dough rest for 10 to 15 minutes. For the pasta dish itself, bring a large pot of salted water to a boil and add the orecchiette pasta, cooking it for about 9-11 minutes until al dente, then drain and set aside.

3-Cooking the Dish While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat and add 3 minced garlic cloves, sautéing for 1-2 minutes until fragrant. Add 200g of halved cherry tomatoes and cook for 4-5 minutes until they soften, then stir in 100g of spinach and cook for another 2 minutes until wilted, seasoning with salt and pepper.

4-Once done, toss the cooked orecchiette into the skillet to combine everything, letting the flavors mix well. For more ideas on healthy pasta options, check out this pasta health overview, which fits perfectly with orecchiette’s benefits.

5-Roll portions of the dough into snake-like shapes and cut into small pieces similar to gnocchi.

6-Shape each piece into an ear-like form by pressing the center with a butter knife, rolling it forward, and then pressing it around your finger to widen the center.

7-Alternatively, press and roll dough strips with a butter knife to form orecchiette, then use it immediately or dry on a tray for up to 72 hours.