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Semolina Flour (2 3/4 cups)
on a clean workspace. Make the flour into a large well with tall sides. Pour
Water (1 cup)
into the center and use a fork to slowly mix the flour into the water until it resembled a paste in the middle.
Use a bench scraper to cut the rest of the flour into the water.
With clean hands, knead the dough for a few minutes to make it into a smooth ball before wrapping it in plastic. Let it rest for 30 minutes to let the gluten relax.
Repeat the kneading process and wrap it back up to rest for another 1 hour.
With a butter knife, cut a thin slice of the dough and roll it between your hands to form a long thin strip. Then cut a piece about the width of your thumb.
In one motion, press on the dough very firmly with the knife and drag it across so that the dough rolls around it. Unroll it around your thumb to form the signature little ear shape.
Let them dry for a couple of hours before you cook them.
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