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    Mon 23 October 2017

    Orecchiette Pugliesi, Original recipe

    Orecchiette is a homemade pasta based on remilled durum wheat semolina, water and salt, typical of the Apulia region in the shape of small ears, from which it derives the name, which in the dialect of some towns of the Brindisi area takes the epithet of stacchioddi.

    The perfect recipe is orecchiette with cime di rapa (turnip tops) or meat sauce (meatballs and brasciole) or tomato sauce and strong flavour sheep cheese.

    Orecchiette, a symbol of female sexuality, are often associated with the Minchiarieddi, thinly cylindrical pasta as long as a little finger, made with the same dough of orecchiette, a symbol of male sexuality, thus forming Maritati (= married), a duo of pasta protagonist in the past of wedding feasts, to wish a fertile and serene marriage.

    What I'm going to present is the original recipe of the Orecchiette pugliesi, of my beloved grandmother Felicetta, the one that it used to be.

    Keep it jealously, because it is the recipe representative of the wonderful Apulia region.


    • 200 g remilled durum wheat semolina
    • 100 ml boiled water and then cool down to room temperature
    • 1 pinch of salt


    1. Knead the remilled durum wheat semolina with water (previously boiled and then cool down to room temperature) forming a hard and homogeneous dough that you will wrap with film or cover with a damp cloth and let rest for 30 minutes.
    2. Take a piece of dough at a time, keeping the rest well covered (as it tends to harden). Make a very thin sausage (1/2 cm) and place it in front of you: take a knife with rounded tip and put it perpendicular to the sausage (parallel to the work-surface) and cut a 1/2 inch lump at a time that you will drag it gently with the knife, also accompanying it with the index finger of the free hand, so that it takes on the typical shape of an orecchietta (little ear). Now place the orecchietta on the tip of the thumb and tip slightly backwards so that the smooth part will remain inside.
    3. Place the orecchiette on a tray sprinkled with semolina and let them dry out for a couple of hours before use.
    4. If you do it abundantly you can keep them dry or even freeze them and take them out at the right time: just put them in the freezer directly with the tray. Once frozen, you can put them in a freezer bag, and you can keep them for up to 2 months.

    source: lericettedellamorevero.com