Orecchiette is a type of pasta native to Apulia (South of Italy), whose shape resembles a small ear. An orecchietta is about 2 cm in size and looks like a small white dome with a thinner center than edge and a rough surface.
150 g fine semolina flour
about 75 g water
1/4 ts salt
Combine the semolina and salt, and mound it on a large work surface. Make a well in the center with your finger and pour in some 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 10 minutes or so. The dough doesn’t need to rest.
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 5 mm diameter. Cut the rope into slices no more than 1 cm thick to form small circles of dough. Now spread the round with the serrated side of a knife, then put the circle over your middle finger (coarse side up) and 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.
I love them most al romano with broccoli, pine nuts, raisins and garlic.