I am working on a new version of orecchiette and also on a new pasta shape. Above is a monochromatic preview of the former.
This is my original post on orecchiette, so you can start practising with your hands. The upcoming post will have some more details based on my experience teaching pasta-making workshops.
Update: this post describes in detail how I made the orecchiette in the top photo, using toasted chickpea flour together with semolina flour.
This is my contribution to edition #121 of Black and White Wednesday – A Culinary Photography Event created by Susan of The Well-Seasoned Cook, now organized by Cinzia of Cindystar, and hosted this week by Deepali of Lemon in Ginger.
The top photo was shot in color and then converted to black and white (Lightroom preset B&W Look 4).
The gallery of images contributed to the event.
…volevo solo dirti che sei proprio brava a fare la pasta a mano! Ti abbraccio
I DO see an orecchiette in the sky! 😀
Nice new layout! 🙂
Beautiful pictures, Simona! I never tried handmade (wholegrain) orecchiette but I would love to give it a try some day.
A new version of orecchiette. I may be dumb but they look like… orecchiette to me.
Grazie, Lucia 🙂
Thank you, Paz. Glad you like the new layout.
Thank you, Claudia. I hope you give orecchiette a try. A bit of patience is required but the result is quite satisfying.
It’s not you, Frank, it’s me not being completely clear. There is nothing new about the shape, but I made them with a non-traditional mix of flour. Details in this post.