Ingredients Durum-wheat flour, type 0 wheat flour, lukewarm water, and very often some whole-wheat flour and formerly some grano arso.
How Made The flours are sifted together and kneaded for a long time with lukewarm water. After the dough has rested, small pieces are pinched off and formed into cylinders as thick as a pencil. These are cut into lengths of about โ
inch (1.5 cm) or a bit more, according to the desired final size. Each piece is rolled across the board with a blunt knife point; around Bari, this is done with a sferre. Or the piece of dough is reversed on a fingertip to create the characteristic form of a small ear. The orecchiette are boiled in abundant salted water.
