400 gr of flour 00
80 gr of semolina
2,5 dl of water
pinch of salt
Mix the two flours, place them in a well on a floured work surface, proceed mixing with a little warm water in which you have dissolved a pinch of salt. Work until the dough is smooth and soft. Wrap the pannetto so obtained in the film and let rest for about 15 minutes.
Then proceed to divide the dough first into long cylinders, about 1/2 cm thick and then into pieces as large as cannellini.
Roll each cylinder with the rounded tip of the knife to obtain elongated shells.
Finally, dry your dough on a floured cloth.