Cat’s ear noodles are plump, chewy little shells shaped like cat ears…I’m sure you couldn’t have guessed that one. Allegedly when Marco Polo visited China, he was so impressed with these cat’s ears that he brought the recipe back to Italy, thus was the birth of orecchiette (meaning ear in Italian). In my opinion, Chinese cat’s ear noodles are more like gnocchi, soft and bouncy little pillows of pure culinary pleasure.
It’s also quite fun to press and roll the dough into tiny kitten ears — it’s almost like playing with a stress ball that you can also eat afterwards! Check out my video if you aren’t sure you’ve mastered the rolling motion.
Are you ready to give it a try? And as always, I’d love to hear about what you think or answer any questions.
- All-purpose flour ( or a small portion of whole-wheat flour)
- 2 cups of all-purpose flour and a half cup of whole-wheat flour ( my favourite)
- 1 cup of water (cold)
- Mix the flour with water, knead into a dough, and wait for 5 minutes
- Roll the dough into flat 5 mm thick, then cut it into index finger nail size and square-shaped dices (dust some flour to avoid sticky together)
- Use your thumb to press and roll the dices into cat ears
- Boil the cat ears for 5 minutes
- Done! It can be eaten with diffident sauces. The picture below shows the fried tomato and egg sauce, some soy sauce, hot spicy jam, raw red pepper.
The Youtube video is available below: