I went back to Puglia a couple weeks ago to make olive oil with my dear friend Jolanda (who has an amazing boutique olive oil business called Tenuta Bianca- check it out! Best olive oil I've ever tasted). Sadly, this was a tough year for those ancient olive trees on the southern Italian peninsula; a disease wiped out the whole harvest. When I showed up at my friend's house ready to pick (olives) and press (oil), she greeted me with a tearful hug- overjoyed to see me, devastated to report the bad news. All of a sudden, I had a plan-less week on my hands. Not for long, though. After rapid-fire catching up, Jolanda and I trotted across the street, arm-in-arm like two school girls. We knocked on her grandma's door (a mere 1/2 block away from her own house) and Nonna Jolanda greeted us, hands still knitting as she spoke. The 90 year old woman stood just under 5 feet tall and spoke in fast dialect. We set up an old wood board on her kitchen table and started making pasta together by hand. Who knows how much wisdom she imparted on me in those hours (certainly not me, since I only understood 1 out of every 5 words), but we made orecchiette all afternoon and before I left, she got up on her tip toes and kissed my neck (the only thing she could reach). While holding me in her tiny arms, she told me to stay in Italy forever. Oh that I could...
MADE BY KATIE LEAIRD
let's talk about pasta!
Share your Pasta
SEND YOUR HOMEMADE PASTA PICTURES IN AND I'LL ADD THEM TO THE KNEAD PHOTO GALLERY
What is 00 flour?
The "00" primarily refers to the grind size of the flour. Type 00 ("double zero") flour is an extremely finely-ground Italian-style flour that is super white in color because almost all of the wheat's bran and germ have been removed during milling.
Do I really need a pasta machine?
Absolutely not! Get out your rolling pin, or any other cylindrical household item you might have (like a wine bottle, broomstick, or a round glass jar - just be sure to clean it well first) and roll out your dough by hand.
Questions & Answers
HAVE A QUESTION ABOUT PASTA? STUMPED TRYING TO FIGURE OUT WHAT'S WRONG WITH YOUR DOUGH? WONDERING ABOUT THE HISTORY OF A CERTAIN NOODLE?
SUBMIT YOUR QUESTIONS AND I'LL DO MY BEST TO ANSWER THEM ON THE KNEAD Q&A BOARD.