hello every body and welcome to italian cuisine at home
today i present the recipe for orecchiette of Apulia, an easy to make pasta
but also difficult to make
mix water with semolina flour
and begin to knead
for making good orecchiette we need a hard dough
difficult to knead and also for making orecchiette shape
but with a garantee of a good pasta, knead well
knead very well
for at least 5 minutes
by kneading
use your shoulders
when the dough will seem rather homogeneous
let it rest for a 1/4 of hour, it makes easier to make orecchiette shape
covered
after the rest
as you can see
the dough is softer, solid and easier to knead
make it longer using your hands
for a better working
cut the dough
and make little rolls
apulian women make shape directly from the ball of dough, but in this manner
it is much easier
for making the roll
press gentily   the dough
with low pression
and in the meantime press gently to outside
in this way you make it long and compact
and while cutting you have not problems
when the rope has the right size
we can cut it to not too thick pieces
as soon as cut
pressing the dough using your thumb
you shape orecchietta
remember
to flour often
for drying the dough as more as possible
recipes for cooking orecchiette on our site
also in English
www.italianeating.eu
