What a fun day today! I and Marika made orecchiette fresh pasta with our Nonna and Mamma! Orecchiette pasta is the typical pasta course we have on a Sunday lunch. Usually our Grandmother prepares orecchiette. Because today was a special holiday (we celebrate the All Saints day) and all our family was getting together, I, Marika and our Mom went to help our Nonna.
We started making the orecchiette at 9am so that the pasta had enough time to dry before lunch (usually our Nonna starts making pasta at 7am!!…but it would have been a bit too early for us).
In Italian, “orecchietta” means little ear.
There is no other way to make the authentic orecchiette pasta, than by using a blunt-ended knife, a wooden board and….. your thumb! No machine please!! and no other sort of kitchen tools to make the typical “hat” shape.
The shape of the orecchiette pasta is completely different depending on if you are in the North (Bari area) or in the South (Lecce area) of Puglia.
In the Lecce area, we eat the orecchiette with the
tomato sauce (made with basil) and the cacioricotta cheese (either goat or sheep). Therefore the orecchiette look like hats, because we want to collect as much tomato sauce as we can! And people who took our cooking classes know how good our tomato sauce can be!!
The size of the orecchiette pasta is completely different from town to town, even 3 km apart!
Of course, the traditional hand made orecchiette are made with durum wheat mixed with some rye flour. The dough is a little bit harder to work, but the resulting pasta has so much more flavor and a fantastic texture!!
The fact that eating durum wheat pasta is so healthy (Marika, as a Cardiologist, confirms!), ….did not make us feel guilty when we served big portions of orecchiette today at lunch.
RECIPE:
4 servings
10oz orecchiette pasta
1/2 onion
1lb fresh ripe tomatoes
chilly pepper
fresh basil leaves
sea salt
1 tbsp extra virgin olive oil
grated cacioricotta pugliese cheese
PREPARATION
Follow our instructions on how to make our family style fresh tomato sauce, using the olive oil, onion, fresh and ripe tomatoes, sea salt, basil and chilly pepper.
In a large pan, bring to boil lots of water with sea salt. Please DO NOT add any olive oil to the water, because orecchiette pasta is made without eggs.
Then add fresh orecchiette pasta to the water and cook for 4- 5 minutes until the pasta is al dente (or 10 minutes if the orecchiette are very dry).
Drain the pasta and in a bowl mix the orecchiette with the tomato sauce.
Add the grated cacioricotta pugliese cheese on top.
Serve right away!
Accompany with Negroamaro wine from Puglia.
BUON APPETITO!
Caro Leonardo! come stai? I and Marika miss you and Joan SO much! We will never forget the beautiful and delicious orecchiette you made. Very big….to collect lots of tomato sauce! Did you have a chance to make them again? come and visit us soon aagin. Un abbraccio!
Wow! So nice to see your your mother and Nonna cooking with you! I bet their orecchiete were better than the ones we made!!
Hope you are well — we still have some pictures to send you.
Ciao!
Leonardo