Ingredients
Method
Making the Dough
- On a clean work surface, pour the Semolina Flour and create a well in the center.
- Gradually add hot water to the well while incorporating the Flour with a fork.
- Knead the dough until smooth and elastic, about 10-15 minutes. Add more Flour or water as needed to achieve the right consistency.
Rest the Dough
- Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax and the dough to become more workable.
Shape Shifting
- Divide the dough into small portions and roll each portion into thin sheets using a pasta machine or rolling pin..
- Dust the Pasta Sheet with more Semolina Flour and fold the it several times into a compact roll.
- Use a sharp knife or pasta machine to cut the rolled dough into fine strands of 2mm thickness.
- Unravel the strands and carefully separate them to prevent sticking,
- Line the strands up next to each other and start to cut them into tiny 1mm cubes.
Ready to cook!
- The Acini di Pepe are now ready to be cooked. Or you can let them dry out on a kitchen cloth and covered with another one for later use.