Handmade Orecchiette With Mortadella and Pea Sauce

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

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

Roll dough to 2mm thickness, cut into small circles, and press each with your thumb to form ear-shaped orecchiette; set aside on a floured surface.