Mix the semolina pasta, and let it rest for at least 2 hours before use, so that it is flexible and malleable.
Cut a strip of pasta and roteatelo with the palms of the hand as long as you stick to a thin 1 / 2 cm.
Cut now this stick small pieces of 1 cm;
Take a knife with rounded tip, pull the piece of dough and make a slight pressure dragging it toward you.
must be a bent rod.
Now get your finger between the piece of dough and risvoltatelo the side opposite to the curvature before and on the tip of the thumb, so as to form the famous "hump" typical of orecchiette.
gently pull the auricle from the finger and place on floured surface to dry, preferably with a bump upwards.
Continue in this manner until all the dough.
Let them dry on the boards in a cool, dry place, once they are dried, sprinkle with semolina flour.
also preserved for months in the cupboard.
January 29, 2011
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