Hand Formed Pasta

I kept seeing pictures of these fun shaped pastas and it got me curious. Then I signed up for some cooking classes and started making them. In a way it’s therapeutic, it also kept my interest which is hard to accomplish. I kept practicing different shapes and freezing them on sheet trays. Each time was as fun as the first time. I’m going to keep making them and find my favorites and then I’m going to teach you.

orecchiette, the “little ear” pasta of Puglia

gnocchetti made with a gnocchi board

Semolina & Water Pasta Dough

Serves 4

Ingredients:

400 grams (a scant 2½ cups) semola or semolina flour

190 to 200 ml (¾ cup plus 2 to 4 teaspoons) warm or tepid water

Directions:

Weigh the flour in a large mixing or serving bowl. You can keep the flour in the bowl (for easy clean-up) or pile it onto a wooden cutting board or work surface (to keep it traditional).

Make a wide well with your fist in the center of the flour—it’s totally fine to see the bottom of the bowl/board—and pour in the water.

Using a fork, gradually incorporate some of the flour into the water in a circular motion until it becomes very thick, like hummus. I like to add about a tablespoon of flour at a time from the inner rim of the well. You’ll only incorporate about a quarter of the flour at this stage; most will remain loose around the edges.

When the mixture is too thick to continue with the fork, bring the remaining flour into the center of the well with your hands (if using a bowl) or a bench scraper (if using a work surface). If it’s shaggy and a total mess, you’re doing it right.

If you’re working in a bowl, transfer the mixture to a work surface. Knead the dough vigorously until it comes together, about 5 minutes—you can’t overwork pasta dough, so have at it. After the first couple of minutes, if it feels very dry or sticky, add a little bit of water with your fingers or a dusting of flour (it’s important to wait before adding anything; often the dough will sort itself out during kneading). Clear away any dry and flaky pieces.

When the dough is mostly well-combined but still a little rough-and-ready, wrap it tightly in plastic wrap and let it rest for 5 to 10 minutes. Then unwrap it and knead again until it’s smooth and firm, 3 to 5 minutes. It should not be dry (cracking, crumbling) or sticky; it’ll feel like dense, heavy Play-Doh. When it springs back from a light touch to the surface, it’s good to go.

Wrap the dough tightly again and let it rest at room temperature for 20 to 30 minutes. If storing the dough overnight, refrigerate and bring it to room temperature before use.