Orecchiette

To prepare orecchiette, start by placing the remilled durum wheat semolina on a pastry board 1; form a well 2 and add a pinch of salt to the flour 3.

Start pouring the water, which needs to be at room temperature, into the flour well 4; gradually stir the flour 5 so that it absorbs the water as you continue to add it 6.

Knead by hand 7 to obtain a homogeneous and elastic consistency. This will take around ten minutes. Roll the dough into a ball 8, cover with a cloth 9 and leave to rest at room temperature for around 15 minutes.

Once the resting time is over, cut a piece of dough using a pastry wheel; leave the remaining pieces covered by the cloth. Shape the piece into a strip that is around 0.4 inches thick (10-11). Cut the strip into pieces that are around 0.4 inches in size 12.

Use a smooth bladed knife to form shell shapes, by placing each piece under the knife one by one and dragging towards you on a pastry board lightly sprinkled with flour 13. Flip the shell over 14 to form your orecchiette. Repeat until all the dough is used up: you have made your orecchiette pugliesi 15!