Flour and water pasta dough

This is a really simple recipe for a pasta dough that is perfect for hand-formed pastas like orecchiette, cavatelli and gnocchetti sardi. It's simple to remember too! Mix X amount of semolina flour with half the amount of water and knead until smooth.

Instructions

Weigh the flour and add to a medium-large mixing bowl. Weigh the water. Weighing the water ensures you measure this right. You don't want a dough that is too wet, so err on the side of too little water at first. Make a wide well with your fist in the center of the flour, and add the liquid. Incorporate the liquid either with a fork or with your hands. Once you have a "shaggy dough", empty the bowl onto your workbench and start kneading.

You want the dough to be smooth, and it should slowly bounce back from a finger press.

When done, wrap the dough in plastic wrap and let it rest for a least 30 minutes before shaping your pasta. It can also rest in the fridge if you're not going to use it for a couple of hours.