Water-Based Orecchiette

Instructions (8 steps)

1. 1

   Put the semolina flour and hot water in a food processor or stand mixer fitted with the paddle attachment. Mix until a dough just comes together.

2. 2

   Turn the dough onto a clean, unfloured surface and knead for 8 minutes. The dough can be sticky at first but should quickly become smooth. If it is still sticky after 1 minute, knead in extra flour 1 tablespoon at a time.

3. 3

   Dust the dough with flour, wrap it in plastic, and let it rest at room temperature for at least 30 minutes and up to 5 hours.

4. 4

   Cut off a portion of dough, keeping the rest wrapped, and roll it into a thin rope. Cut the rope into small pieces.

5. 5

   Press and drag each piece across the work surface with a table knife, then turn it inside out over your thumb to form a small ear shape. Dust the shaped orecchiette with semolina and repeat with the remaining dough.

6. 6

   Bring 6 liters of water almost to a boil, then add the salt. Return the water to a full boil.

7. 7

   Add the orecchiette and stir immediately. Cover only until the water returns to a boil, watching carefully to prevent it from boiling over.

8. 8

   When the pasta floats, cook it for about 2 more minutes. Taste frequently and drain when it has the desired texture.