Orecchiette Made with Semolina

1. 1

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

2. 2

   Make a well in the center of the flour mixture 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 in your kitchen.

4. 4

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

5. 5

   Cover the dough and let it stand for 10 minutes at room temperature.

6. 6

   Roll the dough into long dowels about 3 to 4 inches thick.

7. 7

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

8. 8

   Press the center of each disk with your thumb to form saucer-shaped pasta.

9. 9

   Place the orecchiette on a sheet tray that has been dusted with semolina flour, cover the pasta with a clean dish towel, and set aside until ready to use.

10. 10

    At this point, the pasta can be frozen for several months.

* Per serving · 4 servings · Values may vary.

No additional tips available.