Pasta and ricotta alla pugliese is a traditional country dish, simple and creamy, perfect for those who love genuine flavors and authentic Italian cooking. This typical first course from Puglia is made with fresh ricotta and short pasta, preserving the true taste of tradition. Discover how to prepare this delicious classic with this easy and quick recipe!
A simple dish, born in the Pugliese farmhouses
Pasta and ricotta alla pugliese tells the story of traditional Puglian cuisine, made with few ingredients but full of authentic flavor. In the old masserie (farmhouses), fresh ricotta was immediately used to season the pasta, mixed with a little warm water and a pinch of salt—nothing more. A nourishing and simple meal that warmed both the heart and the soul. Our grandmothers used to prepare it with handmade cavatelli or orecchiette, shaped with skill and simplicity. Just a spoonful of fresh sheep's ricotta and a pinch of salt could transform a daily meal into a little masterpiece of taste.
Category: Traditional Puglian First Courses
Preparation time: 5 minutes
Cooking time: 10 minutes
Difficulty: Easy ★
Cost: Affordable
Servings: 🍽️ 2 people
👩🍳 Ingredients for 2 people:
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180 g of short pasta (such as "mezzi gomiti" elbows)
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200 g of fresh Puglian ricotta (preferably sheep’s or cow’s milk)
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Coarse salt for the cooking water
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Warm water, as needed
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Freshly ground black pepper (optional)
Preparation:
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Bring a large pot of salted water to a boil. Cook the pasta until al dente.
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Meanwhile, mix the ricotta in a bowl with a little warm water and a pinch of salt until you get a soft, creamy texture.
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Drain the pasta, reserving a ladle of the cooking water.
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Add the pasta to the ricotta and mix well, adding some cooking water to better combine and create a creamy sauce.
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Serve immediately, topped with a sprinkle of black pepper, if desired.
The Secret Lies in the Ricotta
The real secret of Pugliese pasta and ricotta is the quality of the ingredients: the fresh ricotta must be creamy and sweet-tasting. The simplicity of this recipe enhances every single ingredient, creating a perfect balance of flavors.
Variations and Tips:
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Add a touch of lemon zest for extra freshness.
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Use fresh herbs like parsley, basil, or mint for an aromatic twist.
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Add a spoonful of Canestrato Pugliese pecorino cheese for a more intense flavor.
Greetings from the Italian kitchen of Sedicipuglia with Clementina! ❤️
If you enjoyed this recipe, you might also be interested in discovering other authentic Italian recipes written in English!
180 g of short pasta (such as "mezzi gomiti" elbows)
200 g of fresh Puglian ricotta (preferably sheep’s or cow’s milk)
Coarse salt for the cooking water
Warm water, as needed
Freshly ground black pepper (optional)
Bring a large pot of salted water to a boil. Cook the pasta until al dente.
Meanwhile, mix the ricotta in a bowl with a little warm water and a pinch of salt until you get a soft, creamy texture.
Drain the pasta, reserving a ladle of the cooking water.
Add the pasta to the ricotta and mix well, adding some cooking water to better combine and create a creamy sauce.
Serve immediately, topped with a sprinkle of black pepper, if desired.
Add a touch of lemon zest for extra freshness.
Use fresh herbs like parsley, basil, or mint for an aromatic twist.
Add a spoonful of Canestrato Pugliese pecorino cheese for a more intense flavor.
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