Categories: Pasta, Italian 
      Yield: 1 servings 
  
      1 c  Semolina flour                    3/4 c  Lukewarm water 
      2 c  Unbleached flour                         -(approximately) 
    1/4 ts Salt                            
  
  Source: 'The Good Cook - Pasta' Serves: Makes about 1 1/2 pounds fresh 
  pasta, or 10-12 oz dried pasta 
   
  Combine the semolina, unbleached flour and salt, and mound it on a large 
  work surface. Make a well in the center with your finger and pour in 3 - 4 
  Tbls. water. Begin pulling the flour from the inner wall of the well into 
  the liquid. Add more water and continue forming a paste until the flour has 
  absorbed as much water as possible with becoming hard or dry. The perfect 
  consistency is softer than the basic flour and egg pasta, but not at all 
  sticky. Knead vigorously on a lightly floured board until the dough is 
  smooth and elastic. This may take 20 minutes or so. Form the dough into a 
  ball and cover. 
   
  To make the 'little ears', pull off a scant handful of the dough (keep the 
  rest of the dough covered). On a lightly floured board, roll the dough into 
  a rope about 3/4 inch in diameter. Cut the rope into slices no more than 
  1/8 inch thick to form small circles of dough. Now put one of these circles 
  into the cupped palm of your hand and, with the thumb of the other hand, 
  press and turn the circle at the same time to form a dent in the center 
  that will spread the dough a little on each side. It should look like a 
  small ear, with slightly thicker ear lobes. Repeat with all of the 
  remaining dough, placing the orecchiette on a lightly floured cloth as they 
  are made. 
   
  The orecchiette are cooked in the same manner as fresh flour and egg pasta, 
  although they take longer to cook. Watch them carefully and taste 
  frequently for doneness. 
   
  << Joyce Monschein >>