Comments on: Orecchiette

By: Sorry for the delay… orecchiette coming your way. | Hungary Louis

Sorry for the delay… orecchiette coming your way. | Hungary Louis — Sat, 04 Sep 2010 20:57:39 +0000

[...] For recipe see:: Delicious Days. [...]

By: circus animals

circus animals — Mon, 24 Aug 2009 21:48:53 +0000

[...] will probably not have meat. I found the orecchiette recipe on another super blog, Nicky’s delicious:days. I also had to substitute ingredients for this recipe, as I only had King Arthur’s white [...]

By: Tanzanite

Tanzanite — Tue, 14 Oct 2008 16:25:51 +0000

Are you sure you're not Italian! My husband is Italian and his mum taught me many recipes - some of these "home secrets" seem to be replicated here word for word!

By: Nicky

Nicky — Wed, 14 Mar 2007 06:42:18 +0000

Hi Niall, I hope this will not put all the women in southern Italy that make orecchiette fresh each day out of their jobs :) I can see benefits to both versions, but having had freshly made orecchiette on our trip to Puglia, I'm a bit biased I'm afraid.

By: Niall

Niall — Wed, 07 Mar 2007 16:26:32 +0000

Making fresh pasta is defientily commendable but it is not always the best solution. I spent a lot of time working for a pasta maker in Malta and he explained to me that orichette is one of the types of pasta that is best pre made. cooking it fresh makes it soft and doesn't hold the sauce as well as the dry version does. Indeed one italiam boat owner i work for insists that i cook only dried and never make fresh as he loves the al dente bite in it.

By: Nicky

Nicky — Sun, 03 Dec 2006 12:55:53 +0000

Vida, sounds like THE dream-mother-in-law! And thanks for approving my mushy broccoli consistency. I liked it the way it was, but felt a bit guilty of overcooking it - which I won't be the next time ;)