Printable Area
Eggless Orecchiette
Recipe courtesy Mario Batali
- Total Time:
- 45 min
- Prep:
- 30 min |
- Inactive Prep:
- 10 min |
- Cook:
- 5 min
- Level:
- Intermediate
- Yield:
- 4 to 6 servings
Ingredients
- 2 cups semolina flour
- 2 cups all-purpose flour
- 1 to 1 1/4 cups tepid water
Directions
Place both types of flour in a large mixing bowl an stir to mix well. Make a well in the center of the flour and add the 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 of 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 the dough into long dowels about 3/4-inch thick. Cut into flat disks about 1/4-inch to 1/2-inch thick. Press the center of each disk with a thumb to form a saucer shape. Set aside under a dish towel until ready to cook.
In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until tender, about 3 to 5 minutes. Drain in a colander.