Handmade Orecchiette With Mortadella and Pea Sauce

Mound 1g flour on a clean surface, make a well, crack 100g eggs into the center, and gradually incorporate flour with a fork until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic, then rest covered for 30 minutes at room temperature.

Roll dough to 2mm thickness, cut into small rounds, and press each with your thumb into a cup shape to form orecchiette; lay on a floured tray.