Recipe - Homemade Little Ears Orecchiette Casalinga

1 cup Semolina flour
2 cup Unbleached flour
One fourth teaspoon Salt
Three fourths cup Lukewarm water
(approximately)

Source: 'The Good Cook Pasta' Serves: Makes about 1 One half pounds fresh
pasta, or 1012 ounce dried pasta

Combine the semolina, unbleached flour and salt, and mound it on a large
work surface. Make a well in the center with your finger and pour in 3 4
Tbls. water. Begin pulling the flour from the inner wall of the well into
the liquid. Add more water and continue forming a paste until the flour has
absorbed as much water as possible with becoming hard or dry. The perfect
consistency is softer than the basic flour and egg pasta, but not at all
sticky. Knead vigorously on a lightly floured board until the dough is
smooth and elastic. This may take 20 minutes or so. Form the dough into a
ball and cover.

To make the 'little ears', pull off a scant handful of the dough (keep the
rest of the dough covered). On a lightly floured board, roll the dough into
a rope about Three fourths inch in diameter. Cut the rope into slices no more than
1/8 inch thick to form small circles of dough. Now put one of these circles
into the cupped palm of your hand and, with the thumb of the other hand,
press and turn the circle at the same time to form a dent in the center
that will spread the dough a little on each side. It should look like a
small ear, with slightly thicker ear lobes. Repeat with all of the
remaining dough, placing the orecchiette on a lightly floured cloth as they
are made.

The orecchiette are cooked in the same manner as fresh flour and egg pasta,
although they take longer to cook. Watch them carefully and taste
frequently for doneness.

Joyce Monschein

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini