Some pasta shapes were born in Apulian kitchens, and today some represent a symbol of this land.
The recipes and techniques are passed down from generation to generation; it's an ancient tradition that takes us back in time.
In fact, pasta making was once a daily occurrence in every home; women dedicated themselves to this art. Making pasta thus became an opportunity to spend time together and reconnect. They gathered in the intimate space of the kitchen and shared stories, memories, and lessons.
The orecchiette
Among the pasta shapes, one of the best known is undoubtedly orecchiette.
They spread to Puglia from the capital, Bari, where they remain one of the most popular dishes to this day. Although each province has its own orecchiette, they are cooked differently. Their distinctive shape resembles that of small ears, with a flattened center and slightly thicker edges.
Their specialty lies in their technique: they're made by dragging the small disks of pasta with a quick motion, which helps form small, white, rough domes. This shape allows the orecchiette to absorb the sauce.
The dragged ones
The dragged They are a type of fresh pasta, similar to orecchiette but larger and more open.
Their name comes from the movement of the fingers that "drag" and shape the dough. This particular manual technique creates one smooth side and one rough side, so they better collect the sauce.
The cavatelli
THE Cavatelli are another specialty of traditional Apulian cuisine. Fresh pasta made from a very simple dough of durum wheat semolina, water, and sometimes oil. Their distinctive shape is achieved by gently pressing a small piece of dough with your fingers.
The troccoli
THE troccoli They are a particular type of pasta typical of the province of Foggia.
They're similar to spaghetti but thicker and rougher. Their creation is due to the use of an ancient kitchen tool: the "troccolaturo" or troccolo, a sort of rolling pin.
Apulian fusilli
THE Apulian fusilli , also known as fusilli ai ferri, are a very popular pasta shape in Puglia. Made with a simple dough of durum wheat flour, water, and a pinch of salt, their special feature is the iron used to "crimp" the dough.
The olive leaves
The olive leaves They are a special type of pasta from Puglia, named for their shape, which resembles an olive leaf. This type of pasta is handmade; in addition to its "white" version, it is also available in a "green" version, when spinach is added to the dough.
The capunti
THE capunti They have an elongated and hollow shape, again due to the light pressure of the fingers, which resembles a boat.