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January 29, 2016


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Beautiful! I'm going to study this video very carefully. I've tried to make orecchiette by hand any number of times, and I can never seem to get the knack of it. For the most part, they come out too thick. But now I can learn from a master!

Simona Carini

Thank you Frank. Doing it over and over again is the only approach I can suggest. The women from Bari have been making orecchiette since they were little girls and we should give ourselves time to become comfortable with the technique. And never forget to have fun while learning :)


Your pasta making is always so inspiring. Still would like a pasta class here in Hawaii :)

Wendy, A Day in the Life on the Farm

How gorgeous Simone, I am very impressed!!


I'm impressed that you made this, I'm not as skilled at making pasta as you are.

Deb in Hawaii

Ahhh, Simona, your handmade pasta always makes me hungry. I am practically licking the picture of it with that almond-hazelnut pesto (not to mention the one with the tomato sauce!). Yum! I would definitely have a regular table at your restaurant. ;-)

Simona Carini

Thank you, Claudia. I would love to teach a pasta class in your neck of the woods. I am afraid that for now it is a dream, but dreams sometimes come true, so I will continue to hope.

Simona Carini

Thank you, Wendy.

Simona Carini

Thank you, Vicki. I am rather passionate about learning to make various pasta shapes. There is quite a bit of practicing that happens before I become ready to show my hands on video.

Simona Carini

Thank you, Deb, for your kind words. Maybe instead of thinking about a restaurant I could think about how to make food shareable via the internet.

Molly Hashimoto

Hi Simona,
If you did have a restaurant, I know I would be the first in line to sample your pastas! ps, love your instagram photos, especially the moss-laden picnic table.

Simona Carini

Thank you Molly! And I am glad you like my IG photos. The picnic table is in Patrick's Point Park, Humboldt County.

Delaware Girl Eats

Simona - I used to make various handmade pastas with my dad, but never tried this one. I appreciate the excellent tutorial to get me started.

Simona Carini

Glad you like the post, Cathy. Let me know if you give this pasta a try.


Orrechiette are my favorite pasta shape, now I can learn to make them. The video shown with the Italian lady makes it all look so effortless - that´s how a master does it!

Simona Carini

Thank you for your comment, Sabine. I love the video of Signora Stella. However, I think we should not let her skill intimidate us. I assume she started as a child and made mistakes before mastering such skill so we should allow ourselves to do the same. The trick is to enjoy the process without worrying too much about a perfect product. After all, even a bit misshapen, the orecchiette are still edible :)


Hello! Thank you for the detailed video and recipe. I tried to make this but the pasta seemed to fall flat while sitting and waiting for the others to be made. Any idea why this may be? Also, how thick/thin are the ears supposed to be? I am keeping in mind that these take a lot of practice. Thanks in advance for your wisdom!

Simona Carini

Thank you so much for your comment Mary. It is not easy to troubleshoot from a distance. One thing that comes to mind is possibly the dough being too soft (wet) so gravity flattens it. What brand of semolina flour are you using?
Also, humidity in your area may make a difference. One way to test this is to use a bit less water than the recipe states and see if you notice a difference.
It is hard to measure thickness with such small shapes. I'd say the domelike part is 1 mm thick, while the edge all around is a bit thicker. Indeed, with practice you will find the balance of pressure: too much will tear apart the dough and not enough will not make it curl. Do not get discouraged: every person you see doing it on video, myself included, spent time practicing. And remember that even if what you make is not perfectly shaped, it is still perfectly edible.

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