Fresh Semolina Orecchiette

Orecchiette (little ears) is a specialty of Apulia, in
southeastern Italy. This recipe was created to accompany
Orecchiette Sautéed Vegetables and Red Pepper Sauce

In a large bowl stir together semolina and flour and form
a well in center. Add water and a generous pinch of salt to
well and with a fork gradually incorporated semolina mixture
until a dough is formed (some of the mixture will not
be incorporated).

On a work surface knead dough,
incorporating more semolina mixture from bowl as necessary
and discard any hard clumps, until smooth and elastic, about
8 minutes. Divide dough into 8 pieces and wrap separately in
plastic wrap.

Line each of 2 trays with a dry kitchen towel and dust your
hands with some semolina mixture. Remove plastic wrap from 1
piece of dough and roll between you hands to create a rope 3
to 4 feet long and 1/2 inch wide. Put rope on a
work surface and with a sharp knife cut into 1/2-inch
pieces, separating pieces as cut so they are no longer
touching. Lightly toss cut pieces with a little semolina
mixture.

Put each cut piece of dough, a cut side down, in palm of
hand and form a depression by pressing thumb of other hand
into dough and twisting slightly. Arrange orecchiette on a
kitchen-towel-lined tray. Make more orecchiette with
remaining 7 pieces of dough in same manner, transferring to
kitchen-towel-lined trays. Orecchiette may be made 2 days
ahead and chilled on towel-lined trays,covered with plastic
wrap.

Serves: 4-6

Preparation time: 30 min