|1 cup double zero flour||1 tsp salt|
|1 cup all-purpose flour||cups tepid water|
On a lightly floured wooden board, combine both flours in a mound and create a well. Add half of the water and the salt to the well and begin to mix the flour into the liquid, slowly incorporating more water and salt as needed, until dough starts to come together into a smooth and elastic ball. Keep adding water until smooth. (More or less water may be required depending on humidity in air.)
Let the dough relax for 20 mins. Then, cut the dough in half and flatten each piece. Cut the halves into 1/4 inch strips. Cut each piece about 1 inch. With your finger, flatten each 1-inch piece of dough, dragging it slightly so that the dough curves around the finger to form a shell shape.
Slightly dust all Orecchiette pieces with flour. Boil in salted water until al dente.
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