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ORECCHIETTE PUGLIESI

INGREDIENTS FOR THE DOUGH:

400 grams of flour from durum wheat semolina,

about 350 ml of warm water,

salt.

PROCEDURE FOR THE DOUGH:

Pour the flour with a pinch of salt in a large pot, now joined to the wire and gradually warm the water, you begin to mix with hands and add more water if necessary, knead for at least 10/15 ', until a dough will be smooth and fairly compact.

Form a loaf and wrap in plastic wrap, covered with a cloth.

Let stand in refrigerator for at least 2 hours before use.

ingredients to make orecchiette:

a dose of fresh pasta with semolina, flour

durum wheat semolina for dusting.

PROCEDURE FOR MAKING THE ORECCHIETTE:

After the dough has rested enough to be malleable, cut a strip of pasta and cones roteatelo palms will be a long thin ; stick to 1 / 2 cm.

Cut now this stick into small pieces 1 cm;

Take a knife from the rounded tip, pull the piece of dough and make a little pressure to raise it on you, would result in a bent rod, now take between the fingers the piece of dough and risvoltatelo opposite side of the curve before and on the tip of the thumb, so as to form the famous "hump" of the typical 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