Orecchiette Pasta, An Homage To Puglia

An homage to Puglia, today: the beautiful region of my Country that looks like the heel of the Italian "boot".

 Home made orecchiette for lunch! Orecchiette means "little ears" and they earned their name because they sort of remind the shape of the earlobes.
I am humbly trying to emulate those century old gestures that the ladies of that region so well do. 

Mine don't look nearly as beautiful as theirs do, but rest assured that they taste absolutely delicious anyway!

For the dough I choose the easy way, and I use a mix of all purpose flour and semolina

I knead the dough and then let it rest protected with wrap so that it does not dry out

I start by stretching tiny pieces of dough with a butter knife

Stretch the piece if dough around your thumb nail, so to get the typical "earlobe" shape. There you go! You have your orecchietta!