INGREDIENTS

• 400 g of re-milled durum wheat semolina

Salt up to q. b.

• 200 ml of warm water

PREPARATION OF HANDMADE ORESCHIETTE

To make these splendid orecchiette, pour the re-milled durum wheat semolina flour onto your board to form a fountain and add a pinch of salt to the flour. Start by pouring the water at room temperature into the center and start working with your fingers, incorporating the flour a little at a time, making sure that it absorbs the water you are pouring.

Work everything together by kneading with your hands, obtaining a homogeneous and elastic mixture; after about 10 minutes of working, give your dough a round shape and let it rest at room temperature for 15 minutes. Once this time has passed, use the pasta cutter to take a piece of dough and leave the rest under the cloth. Work your piece of dough into a small loaf 1 centimeter thick. Cut small 1cm pieces of dough from your loaf. Using a smooth-bladed knife, form little shells by dragging the small piece towards you, with the help of some flour spread on the pastry board.

Once the dragging operation has been carried out, turn your ears back on themselves. Repeat your operation until the dough is finished. If you wish to preserve them you can dry them by covering them with a dry cloth, use them after a month maximum.