LITTLE EAR PASTA RECIPES

Steps:

• Pile the flour on to a clean surface and make a well in the middle. Gradually add 200ml of warm water, using a fork to bring the flour in from the outside until it forms a dough. Knead on a flour-dusted surface, switching between fast and slow kneading, for 10 minutes, or until smooth and firm. Cut the dough into four so you can work with it a quarter at a time. Cover the rest with a clean damp tea towel while you work, to stop it drying out. Roll your first quarter into a long sausage shape about 1cm in diameter, then cut it into 1cm nuggets. Keep your surface well dusted with flour. Now, method number one: starting at the edge furthest away from you, drag a blunt eating knife towards you over a nugget of dough, so it curls round and over the knife. Gently pull the dough off the knife, push your thumb inside and turn it inside out. Repeat, and you’ll get it after a while. Method number two requires you to stick your thumb into the centre of a nugget (roll it into a ball first if you want to be more precise), rotate your thumb around to create a round disc, then pick the disc up and hold it between your thumb and forefinger, pulling it gently over your forefinger to make a similarly effective little ear. Transfer to a floured tray as you go. Whichever method you choose, repeat with the remaining pasta, shaping and perfecting as you go until all your little ears are done.

Steps:

• Mound both flours on a pastry board or work surface, make a well in the middle and add the salt.
• Pour in the water slowly adding the flour together. 
•  Turn it out onto a board and start kneading) Work the dough until no dry flour remains. 
• Knead until smooth and elastic. About  3 to 4 minutes. 
• Roll the dough into a ball and cover with plastic wrap or a kitchen towel. 
• Let it rest for about 20 minutes. 
• When you are ready to make the orecchiette, cut off about 1/3-of the dough and roll it out into ropes.
• Cut the dough into 1-inch pieces. 
• Using a butter knife roll the piece at a 45-degree angle toward you.
• Turn that piece inside out using a finger in the opposite direction to form a little ear/hat shape.
• Place on a floured cookie sheet.
• Note: The pasta can be cooked right away,  stored overnight covered at room temperature or, frozen and added to freezer bags after solid.
• Cooking instructions:
• Let a 5-quart pan filled with water and a few teaspoons of salt come to a boil.
• Add the orecchiette and boil until they float to the top or test one for how you prefer your pasta cooked.
• Serve topped with Traditional  Sunday Italian Meat Sauce and sprinkle with red pepper flakes on top with grated Pecorino Romano cheese.