Basic Orecchiette Pasta
- 6 oz. (1 cup) semolina flour
- 2/3 cup warm water
- 6-¾ oz. (1-½ cups) unbleached all-purpose flour
In a bowl, whisk the flours together well. Mound the flour on a work surface, make a deep well in the center, and pour 2 Tbs. of the water in the center. With two fingers, stir in a little flour from the walls of the well. When the water is absorbed and a paste has formed, repeat with more water ...