Ingredients
- 400 g durum wheat flour , or fine semolina flour, plus extra for dusting
Method
- Pile the flour on to a clean surface and make a well in the middle.
- Gradually add 200 ml of warm water, using a fork to bring the flour in from the outside until it forms a dough.
- Knead on a flour-dusted surface, switching between fast and slow kneading, for 10′, or until smooth and firm.
- Cut the dough into four so you can work with it a quarter at a time.
- Cover the rest with a clean damp tea towel while you work, to stop it drying out.
- Roll your first quarter into a long sausage shape about 1 cm in diameter, then cut it into 1 cm nuggets.
- Keep your surface well dusted with flour.
Method 1
- starting at the edge furthest away from you, drag a blunt eating knife towards you over a nugget of dough, so it curls round and over the knife.
- Gently pull the dough off the knife, push your thumb inside and turn it inside out.
- Repeat, and you’ll get it after a while.
Method 2
- Requires you to stick your thumb into the centre of a nugget, roll it into a ball first if you want to be more precise, rotate your thumb around to create a round disc, then pick the disc up and hold it between your thumb and forefinger, pulling it gently over your forefinger to make a similarly effective little ear.
- Transfer to a floured tray as you go.