Whole-grain orecchiette with egg yolks
This whole-grain orecchiette recipe combines hearty whole-grain wheat flour with all-purpose flour, enriched by egg yolks for a silky texture. It's a simple yet rewarding method to create traditional 'little ears' pasta at home.
Cook time 40 min
Prep time 30 min
Ingredients:
1 cup whole-grain wheat flour1/2 tsp salt
1 cup all-purpose white wheat flour
4 yolks
2 eggs
Whole-grain orecchiette is a delightful and nutritious twist on the classic Italian pasta. Combining the hearty texture of whole-grain wheat flour with the smoothness of all-purpose flour, this recipe offers a rich flavor while maintaining the traditional 'little ears' shape. The addition of egg yolks not only contributes to the vibrant golden color but also adds a silky texture to the dough. Follow these simple steps to create a delicious homemade pasta that will elevate any meal.
Instructions:
- Clean and lightly flour a large, smooth working surface like a kitchen counter or large cutting board.
- In a large mixing bowl, combine 1 cup of whole-grain wheat flour, 1/2 teaspoon of salt, and 1 cup of all-purpose white wheat flour. Mix thoroughly to ensure the salt is evenly distributed.
- On your floured workspace, pour the mixed dry ingredients into a mound. Use your fingers to create a well in the center of the mound.
- Crack the 2 whole eggs and add them into the well. Add the 4 egg yolks as well.
- Using a fork, slowly start incorporating the flour into the eggs by whisking the eggs in the center and gradually pulling in the flour from the edges of the well.
- Once the mixture becomes too thick to mix with a fork, use your hands to continue combining the ingredients. Knead the dough by folding it, pushing it down and forward, and then turning it. Repeat this process for about 10 minutes, or until the dough is smooth and elastic.
- Wrap the dough in plastic wrap or cover it with a bowl and let it rest at room temperature for about 30 minutes. This allows the gluten to relax, making the dough easier to shape.
- Cut off a small portion of the dough, and roll it into a long rope around 1/2-inch thick. Cut the rope into small pieces about the size of your thumbtip (approximately 1/4-inch slices).
- To shape each piece, press your thumb or the back of a knife into the center of the dough piece while dragging it across the work surface to form a shallow cup-like shape (resembles a tiny ear, which is what "orecchiette" means in Italian).
- Bring a large pot of salted water to a rolling boil. Add the freshly shaped orecchiette. Cook until they float to the surface and are tender but still firm to the bite ("al dente"), about 4-6 minutes.
- Drain the pasta and toss it with your favorite sauce, vegetables, or protein. Whole-grain orecchiette pairs well with hearty, rustic sauces like broccoli rabe and sausage, or a simple garlic and olive oil dressing.
- Serve immediately and enjoy your homemade whole-grain orecchiette with egg yolks! Buon appetito!
With patience and a bit of practice, making whole-grain orecchiette with egg yolks can be a rewarding culinary experience. The combination of whole-grain and all-purpose flours, enriched by egg yolks, results in a pasta that is both nutritious and delicious. Serve this homemade pasta with your favorite sauce or simply with a drizzle of olive oil and a sprinkle of Parmesan cheese for an unforgettable meal. Enjoy the wholesome taste and the satisfaction of making pasta from scratch!
Whole-grain orecchiette with egg yolks FAQ:
Cook the whole-grain orecchiette in boiling salted water for about 4 to 6 minutes. They are done when they float to the surface and are tender but still firm to the bite, also known as 'al dente.'
Store any leftover cooked orecchiette in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and warm gently on the stove.
Yes, you can use all whole-wheat flour, but the texture may be denser. Adjust the hydration level slightly if the dough seems too dry or crumbly.
If the dough is too sticky, dust it with a small amount of flour while kneading until it reaches a smooth and elastic consistency. Avoid adding too much flour, as this can make the pasta tough.
Whole-grain orecchiette pairs well with hearty sauces like garlic and olive oil, or rustic combinations such as broccoli rabe and sausage. You can also enjoy it with light vegetable sauces for a fresher dish.
Tips:
- Ensure all ingredients are at room temperature for easier mixing and kneading.
- Gradually add water if the dough is too dry; it should come together smoothly without being sticky.
- Knead the dough thoroughly for at least 10 minutes to develop the gluten, which gives the pasta its texture.
- Allow the dough to rest for 30 minutes covered with a damp cloth to relax the gluten and make shaping easier.
- Use the thumb or a small rounded tool to shape the orecchiette; practice will improve your technique over time.
- Cook the orecchiette in a large pot of salted boiling water until they float to the surface, indicating they are done.
- Reserve some pasta cooking water to adjust the consistency of your sauce when combining with the cooked pasta.
Nutrition per serving
6 ServingsCalories 210kcal
Protein 9g
Carbohydrates 30g
Fiber 2.74g
Sugar 0.24g
Fat 6g
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