Nunzia: Nothing, nothing. Dried tube pasta (ziti or penne) often has ridges or slight abrasions on the surface to hold onto the pasta sauce as well. It is after the pasta is fully dried that it is packaged. So this one is Bari-style, from here. I'm forced. Claudia: Ah, here it is. Nunzia: This is the authentic one, ours, and this is the twisted one. The mass produced pastas are dried at very high temperatures for a shorter time than quality pasta. However this type of food, first mentioned in the 1st century AD, was not boiled, as it is usually done today, but ovenbaked. You need a table manicure. Claudia: If orecchiette were not there, Bari would be much poorer. Italy, Italian, Italian Culture, Italian Food, Tourism News, Pasta doesn't make you fat: finally food lovers can rejoice, “Smart working:” Italy can’t get her head around it, Anglo-Italian Covid-19 vaccine trials halted, Italy approves exemption to allow international couples to travel and meet, Italians in America: from Discrimination to Adoration (or almost). I'm sweating. Nunzia: Yes, a cavatello. And the spaces are not called spaces, but sottani. How these early dishes were served is not truly known, but many Sicilian pasta recipes still include typically middle eastern ingredients, such as raisins and cinnamon, which may be witness to original, medieval recipes. By the road, see. Nunzia: This is the regular size. Many Americans cook pasta until it is too soft, a minute or two less of cooking time will give you authentic Italian pasta. Here fresh pasta is often served with cream sauces or a simple sauce of butter and sage while light tomato sauces are reserved for the summer months. In January 2020, she crossed the Atlantic to New York to share her pasta-making skills with the world. Nunzia: Whereas these big ones, you need to put them like so. Nunzia: Like a good soccer player. In America, me? In China, it is mein; Japan, udon; Poland, pierogi; Germany, spaetzle. Explain to me how it works, because I'm not really…. By Italian law dried pasta must be made with 100% durum semolina flour and water, a practice that all but the worst quality pasta makers worldwide have since adhered to. Today, I meet her in her house, where she shows me how she makes Bari's most emblematic pasta shape: orecchiette with semolina flour. However the next big advancement in the history of pasta would not come until the 19th century when pasta met tomatoes. Nunzia: That's why we don't put salt, because with salt, this grain that is so gritty, with salt it would break, and then it takes really a lot of strength. Nunzia: Braciola ragout is the authentic Sunday dish in Bari. Essentially all pasta starts out as fresh pasta but some is made to be eaten “soft”. A lot of people think that you can make orecchiette with nails, whereas no. The main problem with pasta today is the use of mass production to fill a huge worldwide demand. Or simply someone has this habit. Claudia: In the last few years, because the neighborhood —, Nunzia: I'm 62. Oh, my God. Nunzia: What I really miss is the studying that I was not allowed to pursue. which is the — so and so. Imagine, three actions in one. I remove the pasta a few minutes before it is done and then I add the pasta to the sauce and stir for a few minutes. We've been living here for 62 years. depositphoto/NatashaBreen. Today, the presence of Arabic people in the south of the peninsula during the Middle Ages is considered the most likely reason behind the diffusion of pasta. Essentially all pasta starts out as fresh pasta but some is made to be eaten “soft”. By that time different shapes of pasta have appeared and new technology made pasta easier to make. The pasta is going to dry outside, which is Nunzia's official shop and showroom. For fresh pasta look for the expiration date on the package and take a good look at the pasta. You adapt to the space. I got married, I had kids, grandkids, and they also continue to make pasta. Wherever Italians immigrated they have brought their pasta along, so much so today it can be considered a staple of international cuisine. To score goals, what do they do? Nunzia: The orecchietta is more difficult. Claudia Romeo: We are in Bari, Italy, and today we are going to see how fresh pasta is made. Nunzia Caputo: This is our workshop, our space, our everything. When buying either fresh or dried pasta, look for a well made brand that uses the best ingredients such as only semolina flour for dried pasta. Nunzia: These with ricotta. This one. That one, also. Visit Insider's homepage for more stories. These are the big ones. With mozzarella and a very light sauce. Claudia: The size varies depending on the thumb of the pasta maker that makes it. I will have to correct the article, thanks for pointing that out. The same for orecchiette. Remember to stay away from mass-produced cheap pasta, you will just be disappointed come dinnertime. Love this article, but I disagree with one thing. Like so much of southern Italian life, the Arabic invasions of the 8th century heavily influenced regional cuisine.