Shapes: Orecchiette 400g semola rimacinata or semolina flour 190 mL (3/4 cup plus 1 Tablespoon) warm or tepid water
This dough will be slightly drier and will yield a better texture and definition when making orecchiette
Shapes: Orecchiette 400g semola rimacinata or semolina flour 190 mL (3/4 cup plus 1 Tablespoon) warm or tepid water
This dough will be slightly drier and will yield a better texture and definition when making orecchiette