👂👂👂Ears to You!👂👂👂

~A Few Words From Susan~

Last spring, I had the chance to visit Bari, a town in the Puglia region of Italy, where I captured a video of a local woman making orecchiette, that delightful little "ear-shaped" pasta.  It was amazing to see skilled hands transform simple ingredients into such beautiful pasta, as you'll see below!

Making orecchiette is simple and rewarding – just flour, water, and a pinch of salt. There’s something truly special about making pasta from scratch, and I find that orecchiette is a perfect way to get started.  Orecchiette are perfect to make with children - they love forming the "little ears."  Pair them with a fresh sauce of sautéed garlic, broccoli rabe, and a touch of olive oil for a traditional dish that's packed with flavor and comfort. My go-to orecchiette recipe is below.

In this week's edition, we also have a coupon for a discount on a special product to help you store your pasta creations: the Cestari Medium Storage Jar. It’s the perfect size for holding a pound of orecchiette, keeping it fresh until you’re ready to cook up a comforting meal.

Wishing you happy cooking and plenty of memorable meals around your table!

Warmly,

Susan
 

Traditional Orecchiete

Join me in the streets of Bari as I capture the magic of handmade orecchiette. You’ll see firsthand how this beautiful pasta is crafted right on the spot, a skill passed down through generations. Watch the video to get inspired and bring a little Italian tradition into your home kitchen.

Tip of the Week: Shaping Orecchiette

To achieve the classic "ear" shape, press your thumb into each small piece of dough, dragging slightly across your surface to create a slight curve. It may take a few tries, but once you get into the rhythm, it’s so much fun! Make it a family affair – kids love shaping pasta!

Homemade Orecchiette

Ingredients:

• 2 cups semolina flour
• 1 cup warm water
• Pinch of salt

Instructions:

1. Mix the semolina flour and salt in a bowl. Slowly add warm water until the dough comes together.
2. Knead the dough for about 10 minutes until it’s smooth and elastic.
3. Roll into a rope about 1/2 inch thick, cut into small pieces, and shape into "ears."
4. Let the pasta dry for an hour before cooking. To cook, simply boil in salted water for 3-4 minutes or until they float to the top.
5. Serve with your favorite sauce – I recommend a classic pairing of broccoli rabe sautéed in olive oil and garlic!

  Reader's Tips for Orecchiette

Emma from Oceanside, NY writes, "I always add a pinch of black pepper to my orecchiette dough – it gives it a little extra flavor!"

David from Portland, OR says, "Orecchiette holds chunky sauces so well – I love using it for hearty meat sauces!"

Mary from Eagle, Idaho comments, "If you're making a cold pasta salad with orecchiette, chill the pasta in ice water immediately after cooking. It helps to maintain the texture and prevents it from becoming sticky."

Sophia from San Francisco, CA writes, "To keep orecchiette from sticking together while drying, I dust them with semolina flour."

Luca from Chicago, IL adds, "For a quick dinner, I toss orecchiette with sautéed cherry tomatoes, garlic, and fresh basil – so easy and delicious!"

The winner of this week's Free Cestari Product is Nancy Evanina.     Nancy, please select your product from the Cestari Store on Amazon, and send us an email at support@cestarikitchen.com letting us know what you'd like, and where we should ship it.

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