Orecchiette made from eggless pasta
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Semolina flour |
| 2 | cups | All-purpose flour |
| 1 | cup | Tepid water; up to 1 1/4 |
Directions
Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour mixture and add water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen.
Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes until smooth and elastic. Cover and let stand for 10 minutes at room temperature.
Roll dough into long dowels about 3-4-inches thick. Cut into flat disks about ¼-inch to ½-inch thick. Press center of each disk with thumb to form saucer-shaped pasta and set aside until ready to cook.
Yield: 4 servings
Recipe By : MOLTO MARIO
Posted to MC-Recipe Digest V1 #284 Date: Thu, 7 Nov 1996 20:28:18 -0500 (EST) From: Sue <suechef@...>