Christy and Kai Cook http://christy-kai-cook.posterous.com (well mostly Christy) posterous.com Fri, 02 Dec 2011 23:44:52 -0800 Homemade Orecchiette Pasta http://christy-kai-cook.posterous.com/homemade-orecchiette-pasta http://christy-kai-cook.posterous.com/homemade-orecchiette-pasta
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Small pieces of dough made into a hat shaped pasta.

1 cup semolina flour (I keep my unused semolina in the freezer to keep it fresh)
2 cups flour
1/4 teaspoon salt
3/4 cup lukewarm water
plus 3 to 4 tablespoon

In a heavy duty electric mixer using mixing bowl, combine the semolina, flour, salt and add 3/4 cups of water, mix with flat beater till this forms a ball add 3 to 4 additional tablespoon of warm water if too dry, this dough needs to be smooth and elastic to the touch, but still soft. Note: this may take 20 minutes or so by hand. Form the dough into a ball and cover.

To make the Orecchiette hats, cut off a small handful of the dough (keep the rest of the dough covered). On a lightly floured board, roll the dough into a rope about 3/4 inch in diameter. Cut the rope into slices no more than 1/8 inch thick to form small circles of dough with your index finger make a well inside each piece to form a hat shaped dough pasta. Repeat with all of the remaining dough, placing the Orecchiette on a lightly floured cookie sheet as they are made. You can now freeze these on the cookie sheet and bag for later use, or cook after they dry for about an hour. The Orecchiette are cooked in salt and a little longer than most pasta till they float to the top of the boiling water. To freeze, spread over cookie sheet, freeze and after totally frozen put into bags and freeze up to three months. Makes about 1 1/2 pounds fresh pasta. Serve with plenty Traditional Sunday Sauce , some Braciole topped with a good grade of grating cheese.

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http://files.posterous.com/user_profile_pics/1643801/PA010314.jpg http://posterous.com/users/cQcPVBm2MuoZk Christy Laborda Harris christylabordaharris Christy Laborda Harris