Homemade orecchiette. Dough: twice as much fancy durum flour as very warm tap water. Whisk flour with some salt (1/2 tsp fine salt per each 2 cups flour). Make well, add water and combine with fork till shaggy dough forms. Knead dough, adding more flour as needed, to make very strong. Dust with flour, wrap well in plastic and chill for an hour or overnight. Divide dough, roll into long ropes, cut out small pieces and dust them with flour. On a floured surface (and with a floured thumb), press down and then twist thumb (hand) clockwise. Lift and invert dough into another finger tip, creating an ear-shape. Place on parchment-lined and semolina-dusted tray. Chill uncovered till ready to cook until done to your liking
Delicious
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