This type of pasta dough is made with durum wheat semolina and water and is a southern Italian speciality. Plus, because there are no eggs in the recipe, it's easier to preserve!
This dough is so simple to make and you can simply let it dry on a wooden board for a few hours to produce the perfect ''al dente'' consistency.
This dough is absolutely perfect for making filled pasta (for example culurgiones) or orecchiette, trofie, fusilli or cavatelli - the possibilities are endless.
Check out the recipe here, where we'll show you how to make the dough as well as a couple of common pasta shapes. Let's get cooking!
All you need is:
The cooking process:
Next: Shaping your pasta
Let your orecchiette dry on a wooden board for a few hours with a little sprinkle of semolina underneath.
You can cook the orecchiette straight away but for the perfect consistency, you want to let them dry first.
Now, show us what you can do!