Thursday, July 19, 2007


Every week, Ruth at "Once Upon A Feast" from Halifax (Nova Scotia, Canada) organizes an event that takes place every Friday. It's called "Presto Pasta Nights" (see infos and rules). The 20th edition is already on it's way and as you have maybe guessed, it's all about pasta!

For my third participation, I decided to contribute to the round-up with handmade pasta. I have only made twice my own pasta, so I am still a learner. Anyhow, I had a lot of fun making "Orecchiette" as well as eating them...

Those typical homemade ear-shaped pasta from Apulia (Puglia in Italian) were really interesting and not as difficult to make as I had imagined (quite relaxing, not too strenuous and quite easy in fact). Although I might still need some exercise in order to attain perfection, the result was undisputably unique taste- and texture-wise. The "Orecchiette" were smooth, delicious and very delicate. With tomato sauce,
this dish was excellent and the sauce adhered perfectly to their rugged surface.

Mamamia, è buonissima la pasta! A great experience that I will repeat very soon...

~ Orecchiette ~
Recipe taken from "The Silver Spoon" (Phaidon Press) and adapted by Rosa @ Rosa's Yummy Yums

Serves 4

200g Plain flour
100g Semolina flour (see infos)
1/2 Tsp Salt
Warm water

1. Mix together the flour, semolina flour and the salt.

2. Heap into a mound on the working surface.
3. Make a well in the centre, add a little warm water and mix to a firm, elastic dough.
4. Knead well.
5. Shape into long rolls 2.5cm (1 inch) in diameter.
6. Cut into sections.
7. Drag each of them, one at a time, slowly over the work surface using your thumb to form small shells.
8. Repeat with all of the remaining dough, placing the orecchiette on a lightly floured cloth as they are made.
9. Heat up some water in a large pan.
11. When it's boiling add a pinch of salt and the orecchiette.
12. Cook for about 10 minutes until al dente.
13. Drain the pasta.
14. Toss in some olive oil.

Instead of shaping the orecchiette with your thumb, you
can also use the round end of a table knife.
When shaping the orecchette, the dough will form a cup shape around your thumb.

Serving suggestions:
Those pasta can be eaten with tomato sauce, grated parmesan, vegetables (broccoli, cima di rapa, etc...), pesto (see sauces section), seafood, etc...


  1. Hummm... with a good tomato sauce !

  2. C'est beaucoup de travail mais ce doit être un régal, bravo à toi !

  3. Superbes tes pâtes, je suis en complète admiration !

  4. Joli travail! Fait maison, c'est un régal!

  5. They do look like little ears! Great job! I'm always too lazy to make my own pasta.

  6. Da hast Du Dir aber viel Mühe gegeben! Das Ergebnis ist toll!

  7. SYLVIE: Yes!!!

    GUYLAINE: Merci! En fait, c'est pas si difficile que ça, mais ça prend du temps...

    FLO: Merci beaucoup :-D!

    MAMINA: Merci, Mamina!

    CHRIS: Merci! Oui, c'est effectivement délicieux...

    DOLCE: Danke sehr!!! Es freut mich das zu hören...

  8. They look absoluetly gorgeous your home made orechhietti.Your becoming a talented cook and also photograph!

  9. AWOZ: Thanks :-D! Wow, your compliments really made me very happy!...

  10. I love them! And your photo really makes them look like shortbread cookies sprinkled with sugar. Thanks so much for sharing with Presto Pasta Nights. Check back for the roundup tomorrow.

  11. Quelle merveille! Bravo! Je suis "épâtée"!! lol!

  12. chapeau bas! elles sont super reussies!

  13. Je t'envie de savoir faire çà, bravo !

  14. Alors là!!! chapeau!!!

  15. Moi aussi je suis une adepte des pâtes maison c'est tellement mieux ... et je veux rajouter que tes ptites "orechiette" m'ont l'air bien sympathiques !

  16. Wouah!
    Superbes tes pâtes.
    Faudrait bien que j'en fasse l'essai un de ces jours. Ça doit être tout à fait délicieux lorsque c'est fait maison.

  17. Je n'ai encore jamais fait de pâte mais cela ne saurait tarder. Les tiennes miam...... elles sont très apétissantes. Ta recette est simple, juste pour moi.

  18. I've been today in an excellent italian restaurant near zurich and ordered homemade orecchiette. With your post I should be able to copy them. thanks !! Robert

  19. RUTH DANIELS: Thanks, Ruth! I'm looking forwards to the round-up...

    MISSVAL: Merci ;-P!!!

    VAlÉRIE LA GOURMANDE BLEUE: Merci beaucoup :-D!

    PULCO: Merci, mais c'est pas si difficile que ça en à l'air!...

    IZOU: Merci, Izou!!!

    COCO2: Merci beaucoup! Oui, c'est totalement différent...

    CAMMU: Merci :-D! Oui, en effet, c'est divin! J'attends de voir tes résultats...

    MARIE FLO: Merci! Je te conseille d'en faire au plus vite! Bises...

    LAMIACUCCINA: Nice... I hope that you'll like that recipe!

  20. Oh, I'm in awe! That looks so fabulous!

  21. You made all those "little flying saucers"? Wow, I bet they were good.

  22. SHER: Thanks ever so much, dear Sher!

  23. Beaucoup de travail c'est vrai, pour un résultat que je devine avec plaisir ! Bravo aussi pour tes photos du feu d'artifice, je ne sais pas comment tu fais, elles sont géniales !

  24. your orechiette looks delicious! i never even thought about making this pasta from scratch but now i definitely want to! thanks for the recipe. :)

  25. My goodness, this looks amazing! I never tried making orecchiette. Thank you so much for the idea and the recipe!

  26. AGNES: En fait, ça prend du temps, mais c'est assez facile à faire... Merci pour ton gentil compliment :-D!

    EATME_DELICIOUS: Thanks for passing by and for the kind comment! You'll see, it's not that difficult and it's hyper fulfilling...

    CHEMCOOKIT: Thanks!!! You really have to make your own pasta. It's rewarding!

  27. haha rosa, for some reason those look EXTREMELY familiar to me :)) good job on yours.