Recipe: Flour and Water Pasta Shapes (orecchette, raschatelli, e cicatielli)

ORECCHETTE, RASCHATELLI, E CICATIELLI
FLOUR-AND-WATER PASTA SHAPES

"This basic flour-and-water dough can be used to form several pasta shapes and due to its strength and gluten potential works best with short, tight pasta shapes."

3 1/2 cups (400 grams) farina di semola (semolina flour), plus more as needed
3/4 cup plus 2 tablespoons warm water
Semolina, for dusting

Pour the flour onto a work surface and make a fist-size well in the middle. Add the water, then mix with a fork, working from the edges of the well into the center, gradually incorporating it into the flour to form a shaggy dough. The dough should feel tacky but not sticky. If the dough sticks to your fingers, add 2 tablespoons more flour.

Knead the dough energetically until it is a smooth, compact mass , 10 to 12 minutes. Wrap the dough in plastic wrap and allow to rest at room temperature for 30 minutes before shaping to make all shapes , flatten the dough into a disc about 1/2-inch thick. Cut off a strip of dough about 2-inches wide then follow the shaping instructions of your choice following.

TO SHAPE ORECCHIETTE:
Roll the dough into a long strand about 1/4-inch thick by pressing down on the dough with your fingertips in a back-and-forth motion. Press a knife into the edge of the strand and use it to drag the dough across the work surface, forming a roughly 3/4-inch circular curled-up pasta shape. Set aside on a plate dusted with semolina. Repeat with the remaining dough.

TO SHAPE RASCHIATELLI:
Roll the dough into a long strand about 1/4-inch thick by pressing down on the dough with your fingertips in a back-and-forth motion. Cut the strand into 1/2-inch pieces. Using your index, middle, and ring fingers press into the far edge of each pasta piece while pressing down on the dough and rolling it toward you, dragging it along the work surface to form an irregular curled pasta shape. Set aside on a plate dusted with semolina. Repeat with the remaining dough.

TO SHAPE CICATIELLI:
Roll the dough into a long strand about 1/4-inch thick by pressing down on the dough with your fingertips in a back-and-forth motion. Cut the strand into 1-inch pieces. Using the end of a knife, gently press into the middle of each pasta piece while pressing down slightly and rolling it toward you to form a curled pasta tube. Set aside on a plate dusted with semolina. Repeat with the remaining dough.



TO COOK THE PASTA:
Bring a large pot of water to a rolling boil over high heat. Heavily salt the water. When the salt has dissolved, add the pasta and cook until the raw bite is gone, about 3 minutes.

Serve with the condiment of your choosing.

NOTE:
The raw, unshaped dough can be tightly wrapped in plastic wrap and stored in the refrigerator for up to 1 week; it does not freeze well Shaped pasta can be tightly wrapped in plastic wrap and frozen for up to 1 week.

Makes about 1 1/3 pounds
Used by permission to Recipelink.com from Random House
Source: Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes: A Cookbook by Katie Parla