Eggless Orecchiette

1. 1

   Place both types of flour in a large mixing bowl an stir to mix well.

2. 2

   Make a well in the center of the flour and add the water a little at a time, stirring with your hands until a dough is formed.

3. 3

   You may need more or less water, depending on the humidity of your kitchen.

4. 4

   Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes, until smooth and elastic.

5. 5

   Cover and let stand for 10 minutes, at room temperature.

6. 6

   Roll the dough into long dowels about 3/4-inch thick.

7. 7

   Cut into flat disks about 1/4-inch to 1/2-inch thick.

8. 8

   Press the center of each disk with a thumb to form a saucer shape.

9. 9

   Set aside under a dish towel until ready to cook.

10. 10

    In a large pot, bring to a boil 6 quarts of salted water.

11. 11

    Add pasta and cook until tender, about 3 to 5 minutes.

12. 12

    Drain in a colander.

No additional tips available.