Fresh Semolina Orecchiette

• 2 cups semolina
• 2 cups unbleached all-purpose flour
• 1 cup lukewarm water

1. In a large bowl stir together semolina and flour and form a well in center.
2. Add water and a generous pinch of salt to well and with a fork gradually incorporated semolina mixture until a dough is formed (some of the mixture will not be incorporated).
3. On a work surface knead dough, incorporating more semolina mixture from bowl as necessary and discard any hard clumps, until smooth and elastic, about 8 minutes.
4. Divide dough into 8 pieces and wrap separately in plastic wrap.
5. Line each of 2 trays with a dry kitchen towel and dust you hands with some semolina mixture.
6. Remove plastic wrap from 1 piece of dough and roll between you hands to create a rope 3 to 4 feet long and 1/2 inch wide.
7. Put rope on a work surface and with a sharp knife cut into 1/2-inch pieces, separating pieces as cut so they are no longer touching.
8. Lightly toss cut pieces with a little semolina mixture.
9. Put each cut piece of dough, a cut side down, in palm of hand and form a depression by pressing thumb of other hand into dough and twisting slightly.
10. Arrange orecchiette on a kitchen-towel-lined tray.
11. Make more orecchiette with remaining 7 pieces of dough in same manner, transferring to kitchen-towel-lined trays.
12. Orecchiette may be made 2 days ahead and chilled on towel-lined trays, covered with plastic wrap.

semolina, flour, water

Taken from www.epicurious.com/recipes/food/views/fresh-semolina-orecchiette-10610 (may not work)