Ingredients:
This makes enough for 3-4 people, but the quantities are completely scalable.
1 cup 00 flour (or all-purpose)
1 cup semolina flour
large pinch of salt
Enough warm water to mix a firm dough
Method
- In a bowl, mix together the flours and the salt with your hands by running your fingers through.
- Start by adding 3/4 cup of lukewarm water to the flour mixture, mixing and continuing to add flour and mix until your dough comes together. The proper consistency is a dough that is firm, but not crumbly. You can always adjust—add a little more flour if it’s sticky, or a few drops of water if it’s crumbly or dry.
- Knead the dough on your counter for 10-15 minutes. If it start to crumble put a few drops of water on your hands. If it starts to stick, flour your hands lightly. As you knead, the dough will become smoother and easier to work with. You will start to feel a springiness, like it’s pushing back at you. These are the signs to look for to know your dough is ready to rest: the dough is smooth, feels springy and taut, and when you poke with your finger, it springs back part of the way, but not all of the way.
- Cover your dough in plastic wrap and allow it to rest at room temperature on your counter for at least 30 minutes, and up to several hours.
- After resting, you are ready to form your shapes: orecchiette or pici pasta.