Orecchiette Made From Eggless Pasta

Directions

1. 1

   2 cups semolina flour 2 cups all-purpose flour 1 cup tepid water -- up to 1 1/4 Place both types of flour in a large mixing bowl and stir to

2. 2

   Make a well in the center of the flour mixture and add water a little at a time, stirring with your hands until a dough is formed

3. 3

   You may need more or less water, depending on the humidity in your kitchen

4. 4

   Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes until smooth and elastic

5. 5

   Cover and let stand for 10 minutes at room temperature

6. 6

   Roll dough into long dowels about 3-4-inches thick

7. 7

   Cut into flat disks about 1/4-inch to 1/2-inch thick

8. 8

   Press center of each disk with thumb to form saucer-shaped pasta and set aside until ready to cook.