As a by-product to trying grano arso in bread, I also used it in orecchiette, the ear shaped semolina and water pasta. Initially I tried shaping with my thumb. That's a bit time consuming. I found it faster to use a knife. It consists of a basic scrape across the surface, then inverting the dough to get the classic ear shaped pasta.
Ian Lowe repost#
Ian Lowe is a transplanted Texan and bread baker living in Tasmania. I first found him on the baking site, The Fresh...
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