Orecchiette Made From Eggless Pasta Recipe - Cooking Index
Orecchiette Made From Eggless Pasta Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | Semolina flour |
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 1 cup | 237ml | Tepid water - to 1 1/4 cups |
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 to 4 inches thick. Cut into flat disks about 1/4-inch to 1/2-inch thick. Press center of each disk with thumb to form saucer-shaped pasta and set aside until ready to cook.
This recipe yields enough pasta for 4 servings.
Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5665)
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