We gelatinized our What IiF flour. We whisked together 500 grams of water and 100 grams of What IiF flour. We put the mixture in a stainless steel bowl set in a pressure cooker with 2-inches of water in the bottom. We cooked the mixture for 20 minutes at high pressure and let the pressure dissipate naturally. Then we pureed the starch mixture in a food processor and let it cool. When it was cold we made pasta dough.
We combined 200 grams of the gelatinized starch puree and 200 grams of What IiF flour. We reserved the additional gelatinized starch for other applications. We kneaded the flour and the puree together, without adding any additional water, until it turned into a pliable dough. Then we rolled it into logs, cut the into 1-inch pieces, and shaped the dough into little ears. When we were done we made a quick butter and cheese sauce, spiked with black pepper. The orrechiette were tender and chewy, with a slightly sweet flavor, enhanced by the sauce. Now the doors are open for exploration.