Benvenuti!

 
Clementina
Benvenuti nel cuore della cucina pugliese con Sedicipuglia con Clementina. Ricette autentiche, tradizioni locali e prodotti tipici raccontano i sapori del Sud, dal 2009. Un viaggio tra aromi e profumi che vanno oltre la Puglia. Sedicipuglia, cucina italiana.

Close-up of homemade orecchiette on a wooden board, freshly shaped by hand, showcasing Apulian pasta-making tradition.

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.

In Bari Vecchia, this tradition is still alive. In old homes or even in the streets, you can witness the making of fresh pasta—an unforgettable experience for anyone wanting to immerse themselves in the culture and ancient gestures of this land.

Traditional Apulian Dish

Total time: 1 hour 15 minutes – 1 hour 30 minutes
Preparation time: 60 minutes
Resting time: 15–30 minutes
Difficulty: Medium ★★★
Serves: 6 people

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.


Rows of homemade orecchiette drying on wooden trays in the open air, following the traditional method of Apulia. Sedicipuglia.it

Traditional Apulian cuisine: hands shaping fresh orecchiette on a wooden board, highlighting the authentic pasta-making technique of Sedicipuglia.it.


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

Tag:

homemade orecchiette, Apulian cuisine, Italian pasta, traditional Italian food, fresh pasta recipe, pasta making guide, slow food, local food traditions, Mediterranean cuisine, orecchiette preparation, pasta dough, Southern Italy gastronomy, authentic Italian dishes, traditional cooking methods, handmade pasta, food heritage, sedicipuglia.it recipes


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