into the cupped palm of your hand and, with the thumb of the other hand, press and turn the circle at the same time to form a dent in the center that will spread the dough a little on each side. It should look like a small ear, with slightly thicker ear lobes. Repeat with all of the remaining dough, placing the orecchiette on a lightly floured cloth as they are made. The orecchiette are cooked in the same manner as fresh flour and egg pasta, although they take longer to cook. Watch them carefully and taste frequently for doneness. << Joyce Monschein >>