Orecchiette

Instructions

1. Mix the semolina with water. Carefully add enough water to form a smooth but tough dough.
2. Wrap the dough in cling film and leave to rest in the fridge for at least 30 minutes.
3. Roll out the dough piece by piece into approx. 0.5 cm thick rolls and cut into 0.5 cm long pieces.
4. Take a piece and spread it out on a wooden board, pressing it with a knife. The aim here is to press firmly enough so that
   1. a rough surface forms on the side of the knife. For the texture, look at the inside of a noodle in the picture in the middle left.
   2. The noodle rolls up by itself
   .
5. Lay the pasta out on a baking tray. Either leave to air dry or dehumidify in the oven on a low heat.
6. Pack when dry.
7. Cooking time approx. 8 minutes for al-dente.