Eggless Orecchiette

• 2 cups semolina flour
• 2 cups all-purpose flour
• 1 to 1 1/4 cups tepid water

1. Place both types of flour in a large mixing bowl an stir to mix well.
2. Make a well in the center of the flour and add the water a little at a time, stirring with your hands until a dough is formed.
3. You may need more or less water, depending on the humidity of your kitchen.
4. Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes, until smooth and elastic.
5. Cover and let stand for 10 minutes, at room temperature.
6. Roll the dough into long dowels about 3/4-inch thick.
7. Cut into flat disks about 1/4-inch to 1/2-inch thick.
8. Press the center of each disk with a thumb to form a saucer shape.
9. Set aside under a dish towel until ready to cook.
10. In a large pot, bring to a boil 6 quarts of salted water.
11. Add pasta and cook until tender, about 3 to 5 minutes.
12. Drain in a colander.

flour, flour, tepid water

Taken from www.foodnetwork.com/recipes/mario-batali/eggless-orecchiette-recipe.html (may not work)