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July 27, 2012


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Alicia (foodycat)

It looks delicious but sounds scary. Where does the 00 durum flour I normally buy for making pasta fit into the scheme of Italian flours?

A Canadian Foodie

OMGosh! You are my hero! I LOVE homemade pastas and handmade food. Where do you live. I have to look again. If you were closer, I would have you teach in my cooking school, if you would. Incredible!


That looks fantastic! I haven't made pasta by hand in ages.... I may try this winter (too much other work in summer LOL)


Oh! To be able to make my own pasta! That would be really cool! I love orecchiette pasta. Your dish looks delicious.


Anche io leggo con intenso piacere Carofiglio!! Tu sei bravissima! Pur essendo la prima volta, hai creato orecchiette superbe!!
Un abbraccio affettuoso


Thank you for a wonderful tutorial on one of my favorite pasta shapes - now I can even try to make some at home! And thanks for being such a great Presto Pasta Night chef.


Great lesson! Being part pugliese, I love orecchiette, of course! But I never did master the technique of making them. Mine come out too thick. You have inspired me to try again. :=)


Grazie per aver partecipato alla nostra tappa pugliese! Trovi tutte le ricette che hanno partecipato qui: http://abcincucina.blogspot.com.es/2012/07/o-come-otranto.html.

E ora tutti in Lombardia!!!


Hi Alicia. In the email I forgot to mention that I have not seen the label "00" attached to durum flour. In general, "00" means very finely milled.

Thank you so much, Valerie, for the kind words. I am afraid we don't live close enough to each other to contemplate a quick visit, but you never know, visiting your country is on my wish list.

Hi Katie. I am sure your hands are full right now between the house, the garden and your dogs. Making pasta evokes the indoor.

Ciao Paz. I suggest you give it a try. It is a fun activity.

Grazie, Patrizia!

Let me know if you do, Ruth. It is always a pleasure to contribute to Presto Pasta Nights.

Ciao Frank. I was really lucky in the result of my first few attempts. I suspect that if I were to try the blade method I would not be as happy with the outcome. On the other hand, I really like the movement of dragging the pasta in both orecchiette and the strascinati I made a while ago. I suggest you give it another try.

Grazie Aioulik! Arrivero' presto in Lombardia.

Lori Lynn

Ha! I made an orecchiette pasta last night. So impressed that you make it by hand. One day, I shall try ...
Looks so delicious with a simple tomato sauce.


Ciao Lori Lynn. I was a bit intimidated at first, but really it is a matter of having a bit of patience and a small amount of dough to start with. Then, it's fun.

diary of a tomato

Brava on all of your adventures in making pasta by hand! I've done as you suggested and brought bags of rimacinato back from Italy with me — you were right, it was the type of semola used in the cooking course I attended in Puglia. Have you found a source in the US for the rmacinato, or can suggest what is the closest substitute?

Simona Carini

Welcome back! I am sure you had a great time in Puglia. I suspect that you can buy some semola rimacinata from an online gourmet store, but I have found that the semolina flour that is sold in bulk at the local Co-op is nicely ground and works well. The brand is Giusto's.

diary of a tomato

Lucky you to have Giusto's as your local brand! Also brought back a small bag of grano arso — let me know if you'd like me to send you some to try!

Simona Carini

I am a bit envious about the grano arso: I looked for it in Perugia and could not find it. I'll be totally honest and say that I would love to try a small amount, but I am also a bit shy about depriving you of such a precious product. I'll send you an email and we can talk more about this. Thanks!

orecchiette e cime di rapa

Hello from Bari, Have you ever tried orecchiette with turnip tops They are hard to find but very tasty

Simona Carini

I know that they are tasty, but, as you say, they are hard to find. I wish more farmers grew them.

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