Pasta

Pasta

By
Luca Lorusso, Vivienne Polak
Contains
11 recipes
Published by
Hardie Grant Books
ISBN
9781742708775
Photographer
Alicia Taylor

Pasta is indisputably the most iconic dish of Italian cuisine. Served with every meal, often as a primi piatti (first course), Pugliese cooks simply would not consider a meal complete without pasta. Today, pasta is still generally made in the home.

Commonly referred to as ‘the granary of Italy‘, Puglia is one of the largest producers of durum wheat in Europe. When ground finely, this wheat becomes the familiar lightly golden semolina flour, which is used in breads and pasta.

In the southern regions, pasta is made from semolina flour, water and maybe a pinch of salt – and that’s it! There are no eggs in this kind of pasta.

The characteristic Pugliese pasta shapes include cavatelli, fricelli, capunti and maccheroni, which are eaten throughout the year, but orecchiette is the king of Pugliese pasta! All over the world this little ear-shaped pasta has captured the imaginations of gourmands. The unique shape is formed by dragging the blade of a blunt knife over a small piece of dough and then turning that piece inside out, over one’s thumb. It is time-consuming perhaps, but also immensely satisfying. The ridges on the outside are the result of dragging the dough over a wooden board, and the hollow in the centre is the perfect receptacle for all kinds of delicious sauces.

The recipes in this chapter are prime examples of the inventiveness of the Pugliesi with their beloved pasta.

Featured Recipes in this Chapter

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