1 c Semolina flour
2 c Unbleached flour
1/4 ts Salt
3/4 c Lukewarm water
-(approximately) Source: ‘The Good Cook – Pasta’ Serves: Makes about 1 1/2 pounds fresh pasta, or 10-12 oz dried pasta Combine the semolina, unbleached flour and salt, and mound it on a large work surface. Make a well in the center with your finger and pour in 3 – 4 Tbls. water. Begin pulling the flour from the inner wall of the well into the liquid. Add more water and continue forming a paste until the flour has absorbed as much water as possible with becoming hard or dry. The perfect consistency is softer than the basic flour and egg pasta, but not at all sticky. Knead vigorously on a lightly floured board until the dough is smooth and elastic. This may take 20 minutes or so. Form the dough into a ball and cover. To make the ‘little ears’, pull off a scant handful of the dough (keep the rest of the dough covered). On a lightly floured board, roll the dough into a rope about 3/4 inch in diameter. Cut the rope into slices no more than 1/8 inch thick to form small circles of dough. Now put one of these circles
into the cupped palm of your hand and, with the thumb of the other hand, press and turn the circle at the same time to form a dent in the center that will spread the dough a little on each side. It should look like a small ear, with slightly thicker ear lobes. Repeat with all of the remaining dough, placing the orecchiette on a lightly floured cloth as they are made. The orecchiette are cooked in the same manner as fresh flour and egg pasta, although they take longer to cook. Watch them carefully and taste frequently for doneness. << Joyce Monschein >>