Mama Luciano Pasta Hats

On Sunday, Dec. 8, 2024, Cathy, me, Joe A. and Holt got together in Cathy's kitchen to make the traditional pasta "hats" as they were always known in her mother's family, originally from Bari, Italy which is famous for making the pasta called Orecchiette (a small ear-shaped pasta).
Note: these pics are NOT us! (see pic#1, pic#2)

(Makes about 4 lbs of finished pasta)
8 cups of all purpose bleached enriched flour
6 large eggs
water
Salt
Cornmeal

Measure 8 cups of flour into a pile on the table
Make a large depression (like a volcano caldera) in the center of the flour
Crack 6 eggs into the caldera (see #1 video)
Evenly and smoothly mix eggs into the flour, adding water as needed, until consistent (see #2 video)
Add a tsp of salt, water as needed and mix dough into a large ball (see #3 video)
Knead and fold dough into a large ball (see #4 video)
When finished kneading dough ball, sprinkle some flour on the table and place dough ball on it and cover with large bowl. Let it rest for 30 min. (see #5 video)
Prepare some large trays with sprinkle of cornmeal for holding the finished hats for freezing
After dough ball is done resting, cut slice of dough ball to comfortable size for rolling. Be sure to keep unused dough covered so it does not dry out. (see #6 video)
Roll Slice of dough into 1/2 inch diameter "rope". Coat hands with a little water to get rolling traction. (see #7 video)
Cut about 1 inch section and use thumb and middle finger to form a hat shape. (see #8 video)
Place formed hats on trays coated with cornmeal to prevent sticking. Do not let them touch each other.
Place filled trays uncovered into freezer.