INGREDIENTS

INSTRUCTIONS

Source: 'The Good Cook - Pasta' Serves: Makes about 1 1/2 pounds fresh
pasta, or 10-12 oz dried pasta  Combine the semolina, unbleached flour
and salt, and mound it on a  large work surface. Make a well in the
center with your finger and  pour in 3 - 4 Tbls. water. Begin pulling
the flour from the inner  wall of the well into the liquid. Add more
water and continue forming  a paste until the flour has absorbed as
much water as possible with  becoming hard or dry. The perfect
consistency is softer than the  basic flour and egg pasta, but not at
all sticky. Knead vigorously on  a lightly floured board until the
dough is smooth and elastic. This  may take 20 minutes or so. Form the
dough into a ball and cover.  To make the 'little ears', pull off a
scant 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. Now put one of these circles into the cupped
palm of your hand  and, with the thumb of the other hand, press and
turn the circle at  the same time to form a dent in the center that
will spread the dough  a little on each side. It should look like a
small ear, with slightly  thicker ear lobes. Repeat with all of the
remaining dough, placing  the orecchiette on a lightly floured cloth as
they are made.  The orecchiette are cooked in the same manner as fresh
flour and egg  pasta, although they take longer to cook. Watch them
carefully and  taste frequently for doneness.  << Joyce Monschein >>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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