Orecchiette (Basic Recipe)

from The Silver Spoon (2005 Phaidon Press Limited)
Serves 4

• 1 3/4 cups all-purpose flour, preferably Italian type 00
• generous 1/2 cup of semolina
• salt

Combine the flour, semolina and a pinch of salt and heap into a mound on the counter. Make a well in the center, add a little warm water and mix to a firm, elastic dough. Knead well, then shape into long rolls 1 inch in diameter. Cut into sections and drag them, one at a time, slowly over the counter using the tip of a knife to form small shells. Put each shell upside down on the tip of your thumb and press it down on the counter to accentuate its curvature.