Apulia region has a ancient and singular home-made pasta tradition. "Cavatiedde", "Friciddate","Recchjetedde" are just few of the vernacular names we use for our home-made shapes, and their sound remind us of ancient way of the apulian people to prepare their own pasta at home.
Orecchiette is one of the most famous apulian home-made pasta. The name comes from the shape which reminds a small ear. Orecchiette are made with durum wheat, water and salt. To shape the little ears need to use a knife to rub the little piece of dough on the wooden rolling board.
Orecchiette con le cime di rapa
Orecchiette are combined with broccoli rabe and anchovies fillets in one of the most delicious apulian recipe. Then we also use to prepare Orecchiette with tomato sauce(with or without meat) mixed with spicy "Ricotta" cheese, with "Pecorino" cheese or salted "Ricotta" cheese sprinkled on the top.
Nowadays modern lifestyle changed our habits, so we use to buy pasta from the supermarket shelfs for the daily life and reserve the home-made pasta for the celebrations and special occasions to enjoy with family and friends.
Anyway I can say I was lucky enough in my life to see my grandmother and my mother capable hands preparing tons and tons of home-made pasta!
To shape the little ears need to use a knife
Rub the little piece of dough on the rolling board
The dough is made by durum wheatm water and salt
Our little ears are ready , like flying saucers on parade!