Fresh Orecchiette

2 cups semolina

2 cups all-purpose flour

¼ teaspoon kosher salt

1 ¼ cups plus 2 tablespoons warm water


Combine the semolina, flour, and salt in a large bowl. Add the water and mix until a rough dough forms. The dough will seem very dry at this point, but resist the temptation to add more water. Transfer to a work surface and knead for about 10 minutes, or until smooth and elastic. Wrap in plastic wrap and let rest for about half an hour.


Cut the dough into eighths. Keeping the remaining dough covered as you work, roll 1 portion of dough into a ½-inch thick rope. If the dough springs back as you roll it, cover it with plastic wrap and let it relax for a few minutes before continuing. Using a table knife, cut a ¾-inch piece of the rope. With the side of the knife, press down on the cut side of the piece of dough, dragging it toward you at the same time. Turn the resulting little cup of dough rough side out. Make more orecchiette with the remaining dough in the same manner. As you work, arrange the orecchiette in a single layer on lightly floured parchment-lined baking trays. Let dry for a few hours.


Makes about 1 ¾ pounds, enough for 4 or 6 main-course servings. Cook as you would any other pasta, in a large pot of boiling, salted water for 10 to 12 minutes, or until al dente. Orecchiette are essentially inside-out cavatelli.