Apulian recipe
Orecchiette and cavatelli made with semolina and water
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- Water to taste
- Semolina
How to prepare it
Take a pastry board or a board and place the semolina on it, add boiling water little by little (until it boils) and start mixing, work the dough and once ready, form it into sticks, from which you will obtain the orecchiette or cavatelli.
Recipe location
Two of Puglia's most beloved and well-known pasta shapes: orecchiette and cavatelli. Hand-crafted on boards or pastry boards, an ancient art that uses simple ingredients but yields a truly delicious result.
For example, orecchiette are a specialty of the Apulian capital, Bari, where you can still see their production process live.