Orecchiette dough

Orecchiette dough

1 pound of Semolina
1 cup of warm water
1 Tblsp of salt 

Simply mix the semolina and warm salty water mixing until you obtain a stiff dough. Once you obtain a workable dough, knead on a lightly floured surface for 10 to 15 minutes until the dough is very smooth and stiff (add more semolina if necessary). Wrap in plastic wrap and refrigerate for a minimum of 2 hours or up to 8 hours. Remove the dough from the refrigerator and follow the steps below.


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