Orecchiette Pugliesi

Orecchiette are, certainly, one of the most famous Italian pasta.
Here a step by step recipe to realize this typical specialty of Puglia.


  • 400 gr. of durum wheat semolina
  • 100 ml. of warm water
  • 8 gr. salt


Pour semolina on the pastry board, adding a pinch of salt and then the lukewarm water for the dough. Knead the dough for about 10 minutes. Cover your pasta with a damp cloth and let it rest for about 30 minutes.

Take a piece of dough, knead it on a floured surface until it becomes a cylinder about a centimeter thick. At this point, cut it into pieces of about one centimeter.

Work your pieces with the tip of a knife, dragging them in such a way as to make a sort of shell, which you will then have to turn with your thumb, always helping yourself with a knife.

That’s it: your orecchietta is done!

Work in this way, placing your prepared orecchiette on a cloth or on a pastry board.

Remember to let your orecchiette rest a whole night before you use them.

Cime di Rapa & Bottarga Spaghetti

Servings = 3 pax    –    Prep Time = 30 minutes    –   Cooking Time = 25 minutes


  • 300 gr. Guitar Spaghetti
  • 600 gr. Turnip Peaks
  • 2 Garlic cloves
  • 1 Anchovie
  • Extra Virgin olive Oil
  • Salt
  • 30 gr. Tuna Bottarga


Clean the turnip peak by hand, separating the leaves and the peaks and discarding the stem.

Deeply wash in fresh water.

Boil half a litre of salt water in a pot and cook the vegetables for 5 minutes, then drip and wring it.

In a large pan heat oil with the garlic clove and the anchovy. When garlic is golden remove it and add the turnip peaks. Stir fry for 5 minutes.

Bring a large pot of water on fire. When it boil add 1 ½ tsp of salt and cook pasta according to packet directions, but reduce the cooking time by 4 minutes (because the pasta will finish cooking in the sauce).

Reserve 1/2 glass of pasta water, then drain the pasta.

Stir and toss the pasta in the turnip peaks for 4 minutes at high flame, adding, if necessary, the cooking aqua and a little oil.

Pour everything into a serving dish and grate over with the tuna bottarga.

Seafood Spaghetti

[lt_recipe name=”Seafood Spaghetti” servings=”4 pax” prep_time=”20 MINS” cook_time=”13 MINS” difficulty=”Easy” print=”yes” ingredients=”120 gr. Spaghetti (per person);2 garlic cloves;extra virgin olive oil;4 big red tomatoes;250 gr. Clams;250 gr. Mussels;5 prawns;1 octopus;1 squid;½ glass of white wine;Persil” ]Start by washing separately all fishes and seafoods. Dry fishes before start cooking.;Heat 1 1/2 …

Carbonara Spaghetti

Spaghetti alla Carbonara is undoubtedly the queen of Roman traditional pastas, its origins are ancient.

Carbonara is a dish prepared with popular ingredients and with an intense flavor.

According to legends Carbonara would have been “invented” by the charcoal burners – “carbonari” in Roman dialect – who prepared it using ingredients that are easy to find and preserve.

Servings = 4 pax – Prep. Time = 5 minutes – Cooking Time = 11 minutes


  • 440 gr. spaghetti
  • 200 gr. guanciale
  • 250 gr. pecorino cheese
  • 5 egg yolks + 1 egg white
  • black pepper
  • salt


Beat the eggs, 100 gr of pecorino cheese and two pinches of pepper in a glass bowl using a fork. Leave the mixture to rest 5 minutes away from the heat.

In a non-stick iron pan, brown the bacon by removing the rind and cut into cubes or strips, over high heat without adding any oil for 5 minutes. Remove half of the fat.

Cook the pasta for 3/4 of the cooking time, in a pot with plenty of salted water.
Drain the pasta and stir-fry for 1 minute with the bacon and its fat. Turn off the stove.
Out of the stove, pour the eggs and cheese mixture over the pasta and stir quickly, adding 2 tablespoons of the pasta cooking water if necessary.

Put pasta on you plate and sprinkle with pecorino and pepper.