Recipe Index: Chef Mario Batali

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Makes enough for 4 first course portions

Ingredients:

4 cups semolina flour
1 to 1 1/4 cups tepid water

Preparation:

Place the flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour and add the water a little at a time, stirring well with your hands until the dough comes together. 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.

Shape dough as directed in recipe for Orechiette with Sausage and Broccoli.