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Orecchiette

Orecchiette

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Servings: 6 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • 1 cup 240 ml semolina, the yellow flour from hard wheat, ground very fine
  • 2 cups 480 ml all-purpose unbleached flour
  • 1/2 tsp about 3 ml salt
  • Up to 1 cup 240 ml lukewarm water

Equipment

  • Kitchen Knife
  • Cutting board

Method
 

  1. Combine semolina, all-purpose flour, and salt on the counter and form a mound with a well. Add lukewarm water a few tablespoons at a time, mixing until the dough absorbs water without turning sticky.
  2. Clean the work surface of loose flour, then knead about 8 minutes until smooth and elastic.
  3. Wrap the dough in plastic wrap and rest about 15 minutes.
  4. Pull off a lemon-sized piece and keep the rest wrapped. Roll it into a rope about 1/2 inch (1.3 cm) thick. Slice into very thin disks (about 1/16 inch if possible). Press each disk with a rotary thumb motion to form a shallow cup about 1 inch (2.5 cm) wide. Repeat with remaining dough.
  5. If not using immediately, dry on clean towels, turning occasionally. When fully dry (about 24 hours), store in a box in a cupboard for a month or more.

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