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1
Fill a large bowl with the semolina flour, shape it into a mound, then make a well in the middle.
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2
Gradually pour 2/3 the amount of lukewarm water into the well and mix in the flour.
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3
After mixing the water and flour, gradually add the rest of the lukewarm water a little at a time, and knead until the dough reaches the firmness of your earlobes.
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4
Bring together into a ball.
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5
Transfer to a work surface.
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6
With one hand, hold down the part of the dough closest to you.
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7
With the other hand, press down on the side of the dough farthest from you, then use your palm to knead away from you several times.
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8
Rotate the dough to evenly knead.
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9
Put your weight into it for ease.
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10
The once dry dough will turn elastic.
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11
Once it is well kneaded until elastic, bring it together into a ball, wrap in plastic wrap, then let sit for 20 minutes.
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12
Cut the dough into fourths, and roll each portion into long rope 1 cm in diameter.
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13
Wrap any dough that you won't be using.
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14
Chop 1.5 cm pieces from the rope of dough.
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15
With your non-dominant hand, pinch a piece of the dough between your thumb and pointer and middle fingers.
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16
Lightly press on the dough while smoothing out the rounded imprint with your thumb.
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17
To prevent the pasta shapes from sticking together, lightly dust with flour, put on a dish, and wrap in plastic wrap.
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18
To boil the pasta: Boil a pot full of water, add a handful of salt, bring to a boil, then add the orecchiette and mix.
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19
Remove the orecchiette pasta 30 seconds after they rise to the surface, check the firmness, and drain.
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20
The photo shows orecchiette pasta with a soy milk-based sauce.
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21
Make this pasta when you want to enjoy a tasty sauce.
