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Basic Orecchiette Pasta
Ingredients
  • By Natalie Danford Fine Cooking Issue 22
  • This handmade pasta is delicious with the classic broccoli raab sauce, with an uncooked sauce of tomatoes and basil, or in a  cream sauce with mussels and mint. The dough comes out best if you work the water in very slowly; don’t try to bring in too much flour at one time. Flour amounts are listed by weight (oz.) and by volume (cups); use either measurement.
  • 6 oz. (1 cup) semolina flour
  • 6-¾ oz. (1-½ cups) unbleached all-purpose flour
  • ⅔ cup warm water
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