准备

• 在碗中，将面粉搅拌均匀。将面粉堆在工作表面上，在中心深处，然后倒2汤匙。中间的水。用两个手指从井的墙壁上搅拌少许面粉。当水被吸收并形成糊状时，用更多的水重复，直到柔软但不粘的面团为止。
  

• 将面团揉成浅面粉的表面，直到光滑而柔软，7至8分钟。如果在揉捏过程中崩溃，请弄湿您的手以稍微润湿面团。切断一块高尔夫球大小的面团；用保鲜膜覆盖其余的。将块滚成直径约1英寸的气缸。用一把非常锋利的刀将圆柱切成约1/8英寸厚的磁盘。
• Pick up a disk. If it’s squashed from cutting, squeeze it slightly between your thumb and index finger to return it to a circular shape. Put the disk in the palm of one hand and press down on it with the thumb of your other hand. Swivel your hand (not your thumb) twice to thin the center of the ear, leaving the rim a little thicker. If the dough sticks to your thumb, dip your thumb in a little flour as you work. Repeat with the rest of the dough. As you finish the disks, lay them on a clean dishtowel. When you’ve shaped an entire cylinder, sprinkle a little flour over the ears and repeat the process with a new chunk of dough.
  
• 如果您不立即烹饪意大利面，请在面粉烤盘上散布圆形，并至少在室温下将它们放在室温下，或者直到它们足够努力，以至于您无法用刀将它们切成薄片。（干燥的时间取决于湿度和面团本身的水分水平。）一旦Orecchiette干了，将它们转移到盖罐子中，并在室温下存放。

提前提示

干orecchiette b可以e stored in airtight containers for up to two months.