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Ingredients

• ✓ durum wheat semolina flour
• salt
• water

Instructions

1. 1 Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
2. 2 Pour water into the well a little at a time, mixing it with flour. Add as much water as needed to make a sticky but compact dough.
3. 3 Knead dough with your hands by flattening the ball, stretching it, and folding top toward center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
4. 4 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you are using cavatelli within a few hours or the following day, wrap in plastic wrap and chill in the refrigerator.
5. 5 Work with one portion of dough at a time, keeping remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out dough to make a rope, about 1/3 inch thick.
6. 6 Cut off little 1/3-inch-thick pieces. Press and gently drag a small piece of dough toward you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces.
7. 7 Proceed the same way with rest of dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap cavatelli or they will stick together. Let dry for about 30 minutes before cooking.

By Allrecipes Member

Ingredients

• ✓ durum wheat semolina flour
• salt
• water

Instructions

1. 1 Mix together semolina flour and salt in a large bowl or on a marble work surface. Form a well in the center. Pour water into the well a little at a time, mixing it in with flour mixture. Add as much water as needed to make a sticky but compact dough.
2. 2 Knead dough with your hands by flattening, stretching, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth but not too soft, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes.
4. 4 Dust a work surface with semolina flour. Roll out a portion of dough to make a rope, about 1/3-inch thick; keep remaining dough covered to prevent drying out. Cut rope into 1/3-inch-thick pieces.
5. 5 Working with one dough piece at a time, carefully hold one side with your index finger. Use a knife with a rounded tip in your other hand to gently drag dough towards you. Lift the knife at the end to get a thicker edge and thinner center. Press disk of dough gently against your thumb to curve inward. Repeat with remaining dough.
6. 6 Transfer orecchiette onto a floured surface in a single layer; sprinkle with more semolina flour. Let dry before cooking, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ durum wheat semolina flour
• salt
• water

Instructions

1. 1 Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
2. 2 Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
3. 3 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
4. 4 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
5. 5 Cut off 1/3 of the dough. Wrap the remaining dough in plastic wrap to keep it from drying out. Flatten dough with your hands and pass through the largest setting of your pasta machine. Fold in half, rub with more flour, and pass through the pasta machine again.
6. 6 Keep passing though the machine until you reach an even rectangular sheet of smooth, not sticky, consistency.
7. 7 Pass the dough through the middle setting of your machine and then through the second-to-last to make a long and thin sheet. Trim the sheet into an even rectangle and rub with more flour.
8. 8 Trim off the short edge of the rectangle with a decorative ravioli wheel cutter. Trim the rectangle into strips, about 3/4 inch wide, with a flat ravioli wheel cutter. Section the strips into 1 1/3-inch large pieces with the decorative cutter.
9. 9 Push the sides of each piece towards the centre to form a bow tie and secure with a little dab of water.
10. 10 Proceed the same way with the rest of the dough. Transfer the farfalle to a floured surface and sprinkle with more semolina flour. Do not overlap or they will stick. Let dry for about 30 minutes before cooking.

By Allrecipes Member