How to Make Orecchiette | Pasta Grannies

Rosa takes a shovel full of SEMA flour.

She adds enough warm water to make a firm, pliable dough.

The dough is rolled and cut into little pieces.

Using a knife and her fingers, Rosa scrapes the dough into a typical curved shape.

She makes them in several different sizes.

Little ones are served with tomato sauce, but not with vegetables.

The larger ones can also be stuffed.

Once the pasta is made, she scatters them onto a wheat tray to dry outside.

In winter, she uses a kitchen fan to help dry them.

Rosa serves her oretti with leftover tomato sauce used to cook meat the day before.

She boils the oretti until they are chewy.

While the pasta is cooking, she grates plenty of peinao cheese to scatter over the top.

Equipment Needed

Spice Level:

Dietary