Handmade Orecchiette With Mortadella and Pea Sauce

Mound 1g flour on a clean surface, create a well, crack 100g eggs into centre, and gradually incorporate flour into eggs 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 thin, cut into small discs, and shape each by pressing with your thumb to form ear-shaped orecchiette; set aside on a floured surface.