A Stir The Pots Post

Orecchiette Del Grano Arso

by | Apr 6, 2015 | Food, Pasta

I have made orecchiette previously, using grano arso, albeit a flour mix prepared for pizza dough. Results were okay. This time I made my own grano arso, toasting fine durum (semola rimacinata) flour. Shaping these little ears of pasta are a labor of love. It takes time. But use your fingers or the flat edge of a knife. It works and is worth it!

Below is my latest batch, and a video lesson from Sabino Spadaccino, an Italian food blogger originally from Puglia, now living in Locarno. 

IMG_7359 IMG_7370 IMG_7372



1 Comment

  1. Timothy DeMarco

    They look wonderful Jeremy. I will have to give these a try. Thanks.


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