Hand-shaped Puglian pasta: cavatelli, fusilli and orecchiette
Italian cuisine › Apulian · The Culinary Institute of America · 7 min video
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Read about shapes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- hard durum wheat flour
Rest the dough 30 minutes before shaping.
Cavatelli: press pieces with one, two or three fingers; one-finger, two-finger and three-finger shapes each suit a different sauce.
Fusilli: roll the dough around a strand of spaghetti (in place of a wire) and slide it off; Puglian fusilli are large.
Variation: scialatielli (transcribed 'shallatello'), Campania's version, is a little larger, made with the same spaghetti technique.
Orecchiette: roll a thin rope, cut a little piece, stretch it out with a knife and turn the top over.
Variation: an open orecchiette (transcribed 'slush nut') is dragged out and left unturned.