Making the Pasta Dough

1. Mix the Dough:
   • In a small bowl, combine the instant yeast with water and whisk lightly.
   • Add the stone-ground whole-wheat flour, all-purpose flour, and sea salt. Stir to make a shaggy dough. Cover and let rest for 5-10 minutes.
2. Knead the Dough:
   • Empty the bowl onto a lightly floured kneading board. Knead until the dough is smooth and supple.
   • Clean and oil the bowl. Letter fold the dough and place it back in the bowl. Cover tightly and let rise in a draft-free place for 1.5 hours until doubled in size.

Shaping the Cecamariti

3. Prepare the Dough for Shaping:
   • The dough is ready when a dimple made with your fingertip persists. Lightly flour your working surface and a wooden board for the shaped cecamariti.
4. Shape the Cecamariti:
   • Roll the dough into a thick salami shape and cut it into 2 pieces. Keep one piece covered while shaping the other.
   • Roll each piece into a snake about 1/2 inch thick. Cut into 1/2 inch long pieces.
   • Place a small piece of dough under your index and middle finger. Roll gently to form a cylinder, then taper the ends by separating your fingers. Shape each piece into a spindle about 2.5-3 inches long. Transfer to the floured board, ensuring they don’t touch each other.

Cooking the Cecamariti

5. Cook the Pasta:
   • Bring a small pot of water to a rolling boil. Add coarse salt to the boiling water. Slide the cecamariti into the water gently but quickly. They cook quickly and will float to the top when done (about 1 minute). Taste for doneness.