On friday We had to arrange parties, and a nice lesson about how to prepare orecchiette. Orecchiette
are tipical from southern Italy, Puglia, or .... well! We love and His
Puglia products!
Ingredients:
1 / 4 pound (100 g) flour - a cup - and 1 / 2 pound (200 g) flour, Which Will Be Less Than 2 cups in volume). Mix warm water into the flour until you obtain a firm dough, which you will want to knead quite well; I would suggest 10-15 minutes. Roll the dough out into finger-thick snakes. Using a knife, cut a round the size of a thumbnail and spread it out across the work surface with the knife (the cutting and spreading should be one motion), then flip the pasta with a flick of the thumb; doing so will make the center of the bit of pasta form up into a dome, and the oreccietta is done. Continue making orecchiette until you have finished with the dough.
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