Water
1 tbsp Olive Oil (Optional)
Wooden Pasta Rod (for shaping Busiate and Casarecce)
Mixing Bowl
Wooden Spoon or Spatula
Rolling Pin (for shaping Busiate and Spizzulus)
Butter Knife (for shaping Orecchiette)
Surface: If you have a large wooden cutting board, this dough is easier to knead, roll and shape on wood vs a marble or other hard top counter.
Dough Hydration: Too dry? The surface of exposed dough can start to dry out quickly. If this happens, just re-knead that section and cover with plastic wrap and a tea towel and let rest for a few minutes before shaping. Too wet? If the dough is too sticky or not holding its shape when formed, let it rest under a tea towel (no plastic wrap) for 10-15 minutes or chill (wrapped in plastic) for an hour.
Storage: Freeze on your baking sheet. Once frozen, transfer to a freezer bag or container. Cooks from frozen in 5-6 minutes.
In a mixing bowl, combine semolina flour, 1 cup of warm water and up to 1 tablespoon of olive oil (optional). Blend together using a wooden spoon, spatula or your hands. The dough will have the clumpy consistency of wet sand. If the dough seems too dry and not all the semolina flour can be worked in, add in 1-2 tablespoons of warm water until it just comes together. The drier dough is necessary for shaping and forming your pasta.
Prefer using a food processor? This dough comes together with a few short pulses.
Transfer your dough to a clean work surface (ideally wood, see notes above). Knead for 5 minutes or until smooth and firm. Cover loosely with a tea towel (for high humidity) or loosely with plastic wrap and a tea towel for normal and lower humidity and let rest for 20 minutes.
Using a bench scraper or knife divide your dough into 6 portions. Work with one portion at a time leaving the rest covered. If dough starts to dry out, re-cover and work with a different piece.
Roll the dough into a ½” rope (if rope gets too long or unwieldy, divide and re-cover the section not in use). Using a bench scraper or knife cut rope into ½” pieces.
Using a butter knife at a 45° angle, drag the dough until it rolls over on itself. Carefully separate the edges and invert in over your thumb forming a dome with the rough side at the top. Repeat for all pieces. Store finished shapes uncovered on a semolina or flour dusted baking sheet while you work. This shape benefits from a bit of air drying to maintain its shape when cooking, so we recommend leaving on a baking sheet uncovered for an hour to set.
Boil in salted water for five minutes or until all peices float. To store: Freeze on your baking sheet. Once frozen transfer to a freezer bag or container. Cooks from frozen in 5-6 minutes.
