Orecchiette, Gnocchetti, Trofie, ….
Dough – 1 Pound
- 220 grams AP flour (or 00 imported from Italy if possible)
- 180 grams semolina flour
- 180 grams water (plus or minus .. but probably plus)
-Combine all ingredients in mixing bowl, mix with Danish whisk or large fork
-When mostly combined, dump onto smooth stable surface
-Knead vigorously for 15-20 minutes until dough is velvety smooth
-Wrap in plastic wrap and place in refrigerator for at least 45 minutes (as much as overnight)
Cut off a section of the dough, place the remaining dough back in the fridge. With the dough you cut off, roll out into a long thin cylinder (or two). Cut into small pieces.
Orecchiette – placing index finger on the edge of a butter knife, compress the dough-piece with the knife and “pull” towards yourself. The dough should curl over the knife edge and onto your finger. Remove the resulting “smashed” piece with your finger and push your finger through the opposite way of the curl, creating an ear-shape.
Gnocchetti – Place dough-piece at top of gnocchi board. Compress with thumb and roll down the length of the board.
Trofie – Place a dough-piece between your palms, roll into a cigarette shape and then place on the counter. Roll the edge of a dough knife over the dough while compressing. Work it from one side to the other to create a the spiral trofie shape.