Title: Orecchiette Made From Eggless Pasta
Categories: New, Text, Import
Yield: 1 Servings

2 c Semolina flour
2 c All-purpose flour
1 c Tepid water; up to 1 1/4

Place both types of flour in a large mixing bowl and stir to mix well. 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. You may need more or less
water, depending on the humidity in your kitchen.

Place the dough on a floured work surface and knead it like bread for 8 to
10 minutes until smooth and elastic. Cover and let stand for 10 minutes at
room temperature.

Roll dough into long dowels about 3-4-inches thick. Cut into flat disks
about 1/4-inch to 1/2-inch thick. Press center of each disk with thumb to
form saucer-shaped pasta and set aside until ready to cook.

Yield: 4 servings
Recipe By : MOLTO MARIO

Posted to MC-Recipe Digest V1 #284

Date: Thu, 7 Nov 1996 20:28:18 -0500 (EST)

From: Sue