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@...>

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