Recipe courtesy of Mario Batali
Episode: Sunday Supper
Save Recipe Print
Total:
45 min
Prep:
30 min
Inactive:
10 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Place both types of flour in a large mixing bowl an stir to mix well. Make a well in the center of the flour and add the water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity of your kitchen.

Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes, until smooth and elastic. Cover and let stand for 10 minutes, at room temperature.

Roll the dough into long dowels about 3/4-inch thick. Cut into flat disks about 1/4-inch to 1/2-inch thick. Press the center of each disk with a thumb to form a saucer shape. Set aside under a dish towel until ready to cook.

In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until tender, about 3 to 5 minutes. Drain in a colander.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Orecchiette with Asparagus and Peas

Recipe courtesy of Lidia Bastianich

Orecchiette with Broccoli Rabe & Sausage

Recipe courtesy of Ina Garten

Eggless Salad

Recipe courtesy of Tyler Florence

Eggless Caesar Salad

Recipe courtesy of Anne Burrell

Eggless Caesar Salad Dressing

Recipe courtesy of Marcela Valladolid

Quick and Creamy Eggless Caesar Dressing

Recipe courtesy of Michael Lomonaco

Orecchiette with Artichokes

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories