Basic Orecchiette
6 oz. (1 cup) semolina flour
63 oz. (11 cups) unbleached all-purpose flour; more for shaping
the dough
2/3 cup warm water
1. In a bowl, whisk the flours together well. Mound the flour on a work surface, make a
deep well in the center, and pour 2 Tbs. of the water in the center. With two fingers,
stir in a little flour from the walls of the well. When the water is absorbed and a paste
formed, repeat with more water until you have a soft but not sticky dough.
2. Knead the dough on a lightly floured surface until it’s smooth and supple,
7 to 8 minutes. If it crumbles during kneading, wet your hands to moisten the dough slightly. Cut off a golf ball-size chunk of dough; cover the rest with
plastic wrap. Roll the chunk into a cylinder about 1 inch in diameter. With a very
sharp knife, slice the cylinder into disks about 1/8 inch thick.
3. Pick up a disk. If it’s squashed from cutting, squeeze it slightly between your
thumb and index finger to return it to a circular shape. Put the disk in the palm
of one hand and press down on it with the thumb of your other hand. Swivel your hand (not your thumb) twice to thin the center of the ear, leaving the
rim a little thicker. If the dough sticks to your thumb, dip your thumb in a little
flour as you work. Repeat with the rest of the dough. As you finish the disks, lay
them on a clean dishtowel. When you’ve shaped an entire cylinder, sprinkle = a little flour over the ears and repeat the process with a new chunk of dough.
Use immediately, or dry the pasta for later use.
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