Do you want to learn how to make orecchiette with me? Discover the secrets of Apulian cuisine.
Apulia is a land of traditions and authentic flavors, and making orecchiette is one of the most symbolic expressions of its cuisine. It used to be a Sunday morning tradition to turn homes into small workshops: orecchiette, known as "ricchitedd" in the Gargano region, were prepared with care. Across Apulia, orecchiette take on different names, reflecting the dialect and cultural variety of the area: chiancarelle, strascinati, fiaffioli, strasc’nat, recchjetedd, stachioddi, and recch’ d’privt are just some of the local variations.
Traditional Apulian Dish
Preparation time: 60 minutes
Resting time: 15–30 minutes
Difficulty: Medium ★★★
Ingredients
- 400 g of remilled durum wheat semolina flour
- 200 ml of lukewarm water (or as much as needed for the dough)
- A drizzle of extra virgin olive oil
- h of salt
The Ritual of Preparation
In a bowl or on a wooden board, pour the flour and shape it into a fountain. Gradually add lukewarm water, a drizzle of olive oil, and a pinch of salt, incorporating them with your hands until you get a smooth and elastic dough. Knead for at least 10 minutes—this step is crucial for achieving the right texture, smooth and firm. Once ready, let the dough rest for 15–30 minutes (in my home, my mother lets it rest for an hour), covered with a cloth.
After resting, divide the dough into cylinders as thick as a finger. Using a sharp knife, cut small pieces about 1 cm long. Each piece is dragged across the wooden board using the knife’s tip, creating a small shell shape. Then, using your thumb, flip the piece inside out, forming the classic orecchietta shape. This gesture, perfected over time, is the heart of tradition.
Homemade Orecchiette: A Symbol of Apulia
Once made, orecchiette were traditionally left to dry outdoors. You could see them placed on wooden boards behind doors or in courtyards, where the sun and air would gently dry them. I remember walking through the streets and seeing orecchiette laid out on every available surface—a simple, authentic image that tells the story of a time gone by.
How to Store and Cook Them
Homemade orecchiette can be stored in two ways:
Dried: They can last for about a month and retain their texture.
Frozen: They can be used as needed while keeping their flavor and consistency intact.
To cook them, simply boil them in salted water for about 5 minutes or less. As soon as they float to the surface, they’re ready to be drained and dressed.
Classic and Creative Pairings
Orecchiette pair beautifully with typical Apulian condiments. The most iconic pairing is with turnip greens, a dish that balances the slightly bitter taste of the greens with the delicate texture of the pasta.
Equally traditional is braciola ragù, where a rich, flavorful sauce wraps around each orecchietta. For those who love simplicity, tomato sauce with aged ricotta or pecorino is a genuine and delicious option.
In Apulian villages, every family had its own variation—some added meatballs, others substituted ricotta with cacioricotta, and some opted for seasonal vegetables.
Orecchiette: A Dish That Tells the Story of Apulia
Try making them yourself! Orecchiette aren’t just pasta—they represent an ancient tradition, hands kneading, gestures passed down, and authentic flavors. Each small piece of pasta holds the passion for simple and genuine things, the connection to the land, and the love for home cooking.
May your orecchiette be a success. Happy cooking and enjoy your meal!
Greetings from the kitchen of Sedicipuglia, with Clementina. ❤️
If you’re interested in more traditional Italian recipes translated into English, let me know! 😊www.sedicipuglia.it
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