Vegan Orecchiette Recipe

Vegan Orecchiette Recipe

Ingredients

Makes about 1 pound

• 1 cup semolina flour
• 1 1/2 cups all-purpose flour
• 1 cup warm water

Method

1. On a lightly floured work surface, combine both flours and shape into a mound
2. Make a well in the center and pour in 1/2 cup of the water
3. With a fork, stir the flour into the water to form a paste
4. Continue adding the rest of the water as you stir in the flour, to make a soft but not sticky dough
5. Once a dough ball has been formed, knead it for 5 to 7 minutes
6. Divide the dough into four pieces, reserve three and cover them with a clean dish towel or plastic wrap
7. Take the remaining piece of dough and roll it into 1/2-inch cylindrical shape, then cut into 1/8-inch disks
8. One at a time, place a disk in the palm of your hand and press an indentation into the center of the disk with the thumb of your other hand, moving your thumb to thin out center of disk and stretch it to about 1 inch wide
9. Place on clean dish towel
10. Repeat process with remaining disks, flouring your thumb if it sticks to the dough
11. When finished, sprinkle flour over the pasta and repeat with remaining three pieces of dough

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