200 g/7 oz plain flour, preferably Italian type 00
100 g/3 1/2 oz semolina salt


1.Mix together the flour, semolina and a pinch of salt and heap into a mound on the work surface. Make a well in the centre, add a little warm water and mix to a firm, elastic dough.
2.Knead well, then shape into long rolls 2.5 cm/1 inch in diameter. Cut into sections and drag them, one at a time, slowly over the work surface using the tip of a knife to form small shells.
3.Put each shell upside down on the tip of your thumb and press it down on the work surface to accentuate its curvature.

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