• 2¾ cups semolina flour
• pinch of sea salt
• 1 cup warm water (plus more if needed)
• all-purpose flour for dusting

Make Dough

1. Add semolina flour and salt into a stand mixer with a paddle attachment and mix to combine
2. Slowly add warm water, and add more if dough is too dry (or, more semolina if too wet)
3. Mix dough on medium speed for 5 minutes
4. Turn onto a floured surface and knead & flatten the dough with your fingers. Fold the dough on top of itself, and repeat this process until the rough texture of the dough starts to smooth. This will take 10-15 minutes
5. Roll into a ball, cover with a damp cloth and let the dough rest at room temperature for 20-25 minutes

Cut Orecchiette

1. Cut about ¹⁄₅ of the dough off of ball to work with at a time. Roll into a thin log between your hands on the lightly-floured surface, until about ¾" thick
2. Flour your dominant hand and hold a paring knife in the other. Cut a piece of dough off of the log, and use the edge of the knife to apply light pressure, dragging the dough, creating little rips on the surface
3. Place the piece of dough over a floured finger to shape
4. Transfer to a floured sheet pan, dusting the pasta lightly with flour. Repeat this process until no dough remains

To Cook or Freeze

1. To cook, boil in salted water until al dente, about 2-3 minutes. Add to your favorite sauce or try Joe's Orecchiette w/ Sausage & Broccolini
2. To freeze, store on a tightly-wrapped sheet pan and keep in freezer for up to 3 months. You can cook the pasta straight from the freezer in boiling, salted water, adding about a minute onto the cook time