how to make FRESH ORECCHIETTE by hand

[@leonardodipietrantonio9295]

I really wanted to make this comment to thank you for being such a source of inspiration for me. I’m 23, I’m Italian and I live in Abruzzo, which I think you know of. I’m really passionate about food, and I share similar beliefs with you about the power of cooking in terms of “therapy” and importance in everyone’s life. It’s been some years since I started watching hours and hours of video about meal preparation and food making all around the internet; I discovered your channel about a year ago but now I really have to tell you that yours is really Not Another cooking show (a feeling which I had since the beginning). Especially when you are making Italian food you show a respect and a will to make things right in accord with the tradition that sometimes not even some Italians have, but also you want to make the recipes yours and twist them just the right way to improve traditions and experiment, which I think it’s the only way to make progresses and not to be stubbornly stuck into the past. Also, the way you make researches about proper names of food, places, tools etc it’s remarkable and even an Italian grandma could learn something from you, I swear. If I could, I would give you Italian citizenship ad honorem. Let us know if you will ever come to Italy in the future, maybe we can help you gain a few pounds 😁 Thank you for keeping us company in these rough days. Keep up the good work man. Leonardo

[@NOTANOTHERCOOKINGSHOW]

Grazie Mille! Really appreciate that. Means the world to me! Stay safe!

[@leonardodipietrantonio9295]

If you ever need help with Italian or if you ever get stuck into Italian websites or recipe books, don’t hesitate to contact me! I’d like to be of help!

[@lousunny5682]

It’s a treasure to have ❤️❤️

[@cristinahorning8483]

Ciao! My parents are from Campobasso in Molise 😊

[@jimm1387]

What are some good recipes to learn from Abruzzo?

[@dimitarkirchev8561]

The music he picks for his videos always makes me feel like I'm sinking in comfort. I end up watching the entire video from beginning to end even if I don't really have the time for it

[@befuddled2010]

I've been making pasta by hand since I was a boy and I can absolutely validate the path you're on and the advice you've shared here. You are the real deal my man. Thanks!

[@JohnHausser]

Aladdin Sane what is your opinion about egg pasta ?

[@Blake-cb9wx]

Man dude you are my favorite KZbin cook and channel period. I know your in the heart of madness right now, but hang in there. Thanks for your dedication to your craft and service. Wish i had a job to support your pateron. Stay safe and healthy!

[@LayalKazma]

i just came here to learn how to pronounce orecchiette and now i cant stop watching

[@roxannegoyette-boulanger6309]

same

[@naomiwendy2234]

I have been making pasta for twenty years, orecchiette was the bane of my existence... Seeing this, I'll try again. Thanks so much for all you do!

[@albertopompilio1]

SCORE! All my family is from Bari, and my Grandmother and other would make this at home monthly! I see ur using a butter knife to cut the pasta, but Nonna would use a spoon, and my Mother would use her nails and push it with her thumb! They would make 5 Kgs in less than an hour!! Truly a lost art. Thank You for ALL your videos. You TRULY inspire us all.

[@veecee3669]

My parents and grandparents were born in Bari, and one day they taught my brother and I to make orrechiette, and we laughed and laughed making pasta for the first time, no machines, just hands. It's been a long time since I've made orrechiette, but I'm getting the urge. Thank you Stephen!

[@antc.4457]

🇮🇹 Traditionally in northern Italy egg pasta is made more often, made with soft wheat flour because it is more grown and available in those regions, while in southern Italy the pasta was made from durum wheat semolina, grown in the warm regions of the south. The semolina pasta did not have eggs not because in the past they could not afford this ingredient, but because a different type of wheat is used: durum wheat. This alone contains the proteins necessary for the workability of the dough and the creation of the pasta. Instead the "farina 00" (according to the Italian classification), flour of soft wheat, needs egg proteins to obtain a good result.

[@ddruleslawyers666]

Your commentary about the cathartic nature of making fresh pasta has so much truth in it.

[@antonc81]

I love that you credit your source here even though you’ve departed from the original recipe significantly. Shows real integrity and only adds to the video in my view. So many food KZbinrs pretend to invent or discover stuff that’s previously been invented or discovered before.

[@iPhonix07]

Honestly, the amount of effort and love you put into pasta makes all of us italians here proud. And talking about me, this time even more as my dad is from a little town 10Kms from Bari! Love from Tuscany❤️

[@meganmadigan4808]

I only recently discovered your channel and MAN ALIVE! this is the cooking/food channel of my dreams. You are SO unpretentious, creative and informative. I love your self-made/self-research vibe. New forever fan here!

[@HittokiriBatosai]

I love how you emphasize how much of cooking is feeling things out and using your senses. People who insist on specific gram and milligram measurements of everything bug me. Hope this made you feel better ♥

[@Maccano]

Looks delicious! I completely empathise with your way of learning! The highest compliment I can give you is that you truly are someone who people are turning to for studying and cooking mentorship, much in the same way as you have to Funke! YOU are the right person to study from, for many people! Hope you're keeping well! Nothing wrong with needing some therapy!

[@marcoramirez1991]

Dude. I should start by saying I'm not a chef nor an expert on anything related to cooking but somewhat recently, within the last year and a half or so, I've been learning to cook more at home & cooking my way through a bunch of recipes from the BA test kitchen. So I got a subscription to the magazine and literally the day before yesterday I got the april edition. There was an article about Evan Funke and his restaurant in LA and how he's a pasta purist and will only work with people from italy, etc. So I looked him up, went on an internet spiral reading everything I found on this guy and now I run into this video where you preach his book like a bible & I'm thinking I need to go to his restaurant. I'm only 2 hours away.

[@sandyhafenbrack141]

My Nonna would be so proud of you. I remember making pasta with her in Italy when I was little. Thanks for bringing back those memories.

[@baconisgood94]

16:28 I thought he was putting the pasta in his ears haha

[@lwade6995]

Your tutorial is great! I particularly like the overhead shots which enabled me to see the precise shaping method. I made the orecchiette this evening. They came out pretty good for a first attempt. Keep up the good work and please continue sharing what you’ve learned!

[@Livingtree32]

My father is from Puglia and Orecchiette is considered a part of the cultural identity there. I love them and they feel so familiar to me, I remember watching older relatives handmaking them from when I was a child. Great video!

[@ahilito]

Dear Steve, not sure if you'll see this, but my daughters and I have been watching your videos for a while now. This weekend we decided to make a feast and do a triple bill. Homemade orecchiette, the 'real bolognese' (we'd been doing Jamie Olivers for years 😅) and the 'best ever' chocolate chip cookies. It was quite epic. Thank you.

[@stevenharris2725]

I love going to Salento in Puglia every year to visit friends and I love the food of Puglia....Thank you ! Grazie mille

[@cgreen4life]

I enjoy how you build your videos, for the simple recipes I can just watch the first couple of minutes, get the gist of it and start cooking. Or if its more complicated like this one, I can watch it the whole way through. Appreciate it and the content you put out, thank you.

[@supremededge3204]

Most informative and educational chef on KZbin. Love your vids please don’t stop

[@breakingcode92]

You have made my weekend. I can't believe I haven't found this channel earlier!

[@elkewheeler]

With every episode you teach, I feel like I’m in a masterclass. Great job!

[@KitchenCraftFood]

Years ago, I spent a Summer cooking Italy. Had to roll out a kilo or orecchiette each day. No knife, just with my thumb. My biggest takeaway...use a knife. Great video 👌.

[@Leucci11]

might be the 4 weeks of quarantine getting to me but... the passion and respect you show for our culinary tradition turn me on!!

[@rickkappra2471]

I made orechiette with sausage and broccoli rabe a few weeks ago and it was one of my favorite things. My pasta was good, but I can do better. This video really helped. I'm going to try again. Thank you!

[@vintagepen2002]

Evan is one of my Pasta heroes. Thank you for this video!

[@BM03]

Cooking is a magnificent escape. As a kid video games would be my escape but as I grew up and "accidentally" learned to cook through helping my mother, cooking slowly became a fantastic escape. You zone out, you focus, you improve indefinitely and at the end, sharing it with people that love it is the biggest payoff you can find to top it all off. I've never made pasta. I don't have a scale or pasta maker, but if all I need is flour and water, I should give it a shot. I mean, God knows I have time right now... (and the curfew got stricter in Puerto Rico too). Those relaxing beats are gonna help a ton too, for sure. lol

[@sanjaydharmavasan5095]

Great! Been waiting for this recipe. I am in self-isolation in Rome, as my parents live in Italy. I will make this for them, thank you and I hope you are well!🙌🏾

[@peternesic959]

Hands down, you make the best cooking videos. You put in so much effort

[@darden1987]

Greetings from Puglia. Your orecchiette absolutely rock and they are not easy to make. For us orecchiette are a sort of religion. When we see orecchiette we start immediately to think about our region, our mothers and grandma making them, and all the efforts they put into it. Traditionally they are cooked with cime di rapa and they are gorgeous. Can't wait to see what your recipe will be. Keep up the good work and thanks for respecting our culinary culture 🙂🙂.

[@lousunny5682]

Hey mister, I hope you’re doing ok out there in NY. I love how you’re using this time to reconnect to your love of food. I have been thinking about times from the past where people were dealing with scarcity of food and poverty. And I can think about the anxiety of unknowns, but during this time I will learn to make some pasta. Thank you for sharing!! Keep yourself safe and healthy 😊

[@aav2364]

Thank you so much. Very detailed instructions. I have the hardest time using semolina. I will try it again

[@simplysourdough5444]

I use the knead, rest, knead, rest, approach after initially mixing in food processor due to arthritic hands and it has made a huge difference. Nice to see it reinforced here!

[@simplysourdough5444]

PS. Ditch the plastic wrap! Beeswax works a treat without the plastic waste.

[@vincentdefilippi8824]

Love this guy’s technique, he’s a down to earth chief ,that doesn’t sugar coat his cooking with some snappy phony BS ,and gets down too technique and showcases his raw cooking skills in dishes.

[@djmagzbtd]

19:20 Thats what I've always been so conflicted about. On one side, you hear about italian pro sayings "if its not al dente but overcooked, its ruined" etc. While fresh pasta can never get al dente, but will always have the soft texture. But still fresh pasta is (by many) considered better/higher quality. Well you cant have it both ways can you? You'd have to choose al dente dried or soft fresh. Nice video again! I have an amazing pasta recipe creation btw, shout out if you or anyone is interested and I'll comment.

[@TheJoeGillam]

I've always wondered that myself about fresh and dry pasta. Also what's your pasta recipe?

[@Matzes]

Make it by hand and then dry it?!

[@giuseppecappelliPSRL]

If you let fresh pasta cook for the right (short) amount of time it will have the right chew to it. I'm thinking about 30 seconds max of time in boiling, salty water. If it's mushy, if it comes apart when you pick it between your fingers, then it's overcooked.

[@djmagzbtd]

TheJoeGillam Brown some bacon and remove it. In the same pot with the bacon grease and resedue, sweat a roughly cut yellow onion and a finely diced carrot in olive oil. Add finely sliced garlic. About this time, your pasta of choice (Tofette, fusili) should have cooked 80% of al dente. Take the pasta and some pasta water into the pot, mix, and continue cooking until preferred doneness. Add salt, pepper, bacon strips back in, top with parmeggiano. Add more pasta water If needed. Serve with another dash of parm. Bon appetitt!

[@Parazeta]

@@djmagzbtd If you use durum wheat and go for a

[@Galmion]

man, I've really not been doing well lately and this helps me tremendously. thank you for this!

[@dontheeconomist]

Good video. I took a seminar back in 1986 from Bugiali (from New York- you may want to look him up) and have been making pasta ever since. I think you over-thought it some here. I think you need to let it rest because the semolina needs it, but half an hour is long enough IMHO. With regular flour, it is not necessary except when using an egg. I've seen the videos of the women making the pasta in the street. Amazing. What I've seen grandmothers making it, some used their thumbs rather than the knife. Amazingly fast too. Good job. Look forward to more.

[@klabster72]

After this show I have to make my own pasta. I like the way back to basic with only flower water and your hands. So informative and inspiring. Keep on being awesome👏🏆

[@mistertnoname1653]

I have this book for about 3 months now and it’s awesome. Love making pasta by hand and for me it’s helping me to relax and and to enjoy the litlle things in life. Love your channel❤️. Greetings your Belgian fan

[@annad750]

I've been waiting days for this. Can't wait to watch it :)

[@NatiDeNut]

I really loved this video! Thanks for showing the process it takes until it works out

[@rxw.8862]

I've always felt that making orecchiette has certain healing power! Really glad to know that someone else feels the same way.

[@dwnk4691]

Your video production skills are excellent and make the videos pleasing to watch as well as informative. Good job.

[@nielsnielsen9013]

Well done man. Love to you see not getting discouraged - especialy after seeing the great results! Have faith in yourself, you make a lot of people happy. Stay safe

[@mezzafinook]

originalposting rise up

[@Code-n-Flame]

Your channel is therapeutic to me man. I just lost the best job I've had in my career to this fucking virus and I've been a wreck. Binging your videos makes me feel much better. Always said if didn't work in IT that I'd be a cook. Because of your videos I've become a much better cook in the last year. Love your channel bro stay up!

[@qprtx]

Thanks for keeping the therapy coming during this time. Hope you stay well in NY. Congrats on 200k!

[@bjfreshy1746]

Much love from germany, stay sane and healthy!

[@clairesmall142]

Thank you for all the incredible recipes. Please publish a book. That is all.

[@ctrlaltwalrus3500]

defo doing this with my sister during quarantine. looks so relaxing

[@lecture42]

Yo, dude, 200k subs!!! Congrats!!! You deserve all of them!

[@nadineleboeuf3046]

All I could think is “ This guy is amazing human being”. A lot of life lessons in your pasta making and in your videos. Lesson 1. Learn from the best. Lesson 2. Don’t give up. Lesson 3. Feel it out and figure it out. Lesson 4. Figure out where you’re applying too much pressure and not enough ( it goes for people, too!) Thank you!

[@sallyanngill2884]

Tried making them and actually not too bad! I feel the thinner and smaller piece to form-the better!

[@m.st.45]

Thank you for the great recipe. Tried it and am thrilled. And you're right, you get better at shaping, so it's really easy in the end. The whole process is not difficult at all. Especially in corona times it is perfect to do something repetitive and spend three hours doing it. I really appreciate your way of working and cooking. On the one hand try it out on the other hand very precisely and in search of authentic and original taste. Stay healthy and keep it up. Greetings from Berlin!

[@bored_pyro]

Kitchen therapy is keeping me going these days. Without the gym, cooking has intensified!

[@mallory0322]

🌼🌸Made this often with my family as a kid.. We'd COVER our table with it! Thank you for this nostalgic video today! Wishing you a blessed and safe weekend🌼🌸

[@gabrielepumo9784]

This is awesome man! I totally agree on finding the right mentors.

[@SandraStachowiczLtd]

Your semi-neurotic, maniacal and scientific approach to cooking is stangely deeply satisfying

[@Ynimixer]

You make every nonna proud

[@silverargo2021]

Dude I'm in New York during this time and definitely tuned into my cooking and leveled up. made that penne vodka sauce and killed it. Thanks for creating and sharing, glad I came across your work. Cheers.

[@robertbotta6536]

Dude! Incredible. Thank you. You are the best!

[@JohnHausser]

Another great video Thanks bro

[@farmerbob4554]

There’s something sensual about making homemade pasta. Thanks for the very interesting and fun video.

[@ExarKunRW]

Cook for Life man!! Respect from Bari!

[@lovesthestars324]

Great video. It was very calming and satisfying to watch you make them. Stay safe.

[@MohamedIsmail-oj4jp]

Congrats on 200k... Godspeed bruv

[@shaggyherur]

CONGRATS ON 200K ! LOVE & RESPECT !

[@randidaeger157]

Thank you a very explained lesson.

[@tobybrown1194]

A guide on great learning and guidance cook books would be a great video

[@yannistv5322]

I am from switzerland and watch your videos, big fan i am doing an apprenticeship as a cook, you make good videos keep it up

[@etherdog]

Stephen, whenever I make fresh pasta my wife swoons. Thanks for the tips on rolling out the orecchietti with the knife blade and the directions to Carnegie Hall :-)

[@bensanders1082]

Hope you're staying safe in NY. Thanks for another great video

[@SuzanneBaruch]

This video was soooo relaxing to watch. I'm looking forward to seeing you cook it!

[@christylleibanez4610]

Funny that you came out with this video today because I just made fresh pasta for the first time. I wish I saw this video before making it cause I was stuck with how the texture of the pasta should be but I feel like I got it. Will definitely keep practicing! Hope you’re safe and well!

[@cristinahorning8483]

Going to watch Funke on Prime now!

[@carolineorner]

Orecchiette perfection. Beautiful technique. Can’t wait to see the completed dish. ❤️

[@kiliang96]

Just made tagliatelle yesterday, because of the lockdown in Spain, now I have time to make pasta so for sure I will give a try to this shape of pasta, I want to make filled pasta too but as I don't have a pasta machine I don't feel confident enough with my rolling technique for now

[@mattiatorre6665]

I love you, from Barletta, Puglia, Italy ❤️🇮🇹

[@kalaoaflowerpower]

My man thanks for keeping busy. Looking forward to your continued consistent quality increase with production from this mandatory extra time.

[@MailOrderGamers]

I love your passion

[@timokeefe2126]

Thanks , your a great teacher , trying mine for the first time. Also using your pasta sausage and broccoli rabe recipe. Cross your fingers😀

[@mytasteofhome2968]

this one is a must try!!! thanks for all the info

[@johnthelegend5692]

Not related to the pasta, but I made your minestrone soup for my family and they absolutely loved it! Thanks for the great recipe!

[@eddieisakov1007]

Love it!! Thanks man for another great video. I’m right there with you, pasta is definitely therapeutic!!

[@rickilynnwolfe8357]

Looks great Steve, God bless you and your family stay safe 💜

[@korben549]

i did this for my birthday, and I kept messing up, but i ended up making cavatelli by accident. It actually turned out really well. Next time i’ll hopefully get the orecchiette. This was my first time making anything other than fettuccine and ravioli.

[@c0ffeeinthepm]

Pasta is therapy🍝❤️

[@ics9664]

Amazing as usual

[@ecologicaladam7262]

Excellent instruction!

[@wanderingjim7402]

What a timely video. I wanted Orecciete today for a pasta dish but my now once a week only grocery run turned up nothing even close. I had no idea how to roll these, now I do and I will, I assume gp flour would work in a pinch, I can't even get that right now but have some left.

[@RainyJo715]

Wow, that’s impressive!! Everything you do is impressive though. You really are the best chef that I’ve ever seen. Thank you for sharing:))

[@nuralshyn]

Thank you! 💐💐💐

[@avinash199424]

Congrats on 200K

[@格温德琳野兔]

Personally I actually haven't bought a pack of pasta since more than two years, always fresh, sometimes daily. However i'm single, if we were 3 for exemple, I do not think I would do that. There is a lot of things where doing a larger batch doesn't take that much more time, but with pasta, doing 3times more is nearly 3 times more time. I do not like adding eggs, makes it more expensive and less pleasurable to handle for not much benefits in my opinion. I prefer fine semolina because it gives that al dente feeling that's lacking with fresh pasta, but since it's easier to find as an european it's mostly flour and water. I have to say, that I went to canada once, I tried using the semolina there but it was really strange, really super fine and white (instead of yellow), it didn't give me the bite I was used to and the dough was too extensible. I prefer 40% hydratation like ramen. 50% makes it way easier to incorporate the flour, but then you have to dust it really often when handling, and it's again too extensible for my taste and lacking in strenght. I only do it for udon noodles. It's also totally useless to wrap the dough in plastic or put it in the fridge if it's meant to be eaten readily. You do not want it to form a skin, but really, on the countertop with a bowl on top it won't be nearly close to be developping a skin after 30 minutes. My process is water then flour in standmixer with flat beater, not to form a ball, just to hydrate all the flour. form a ball by hand, let it rest covered by a bowl 15 min knead, rest 5min then roll cut and boil. That was probably longer than needed

[@cecilyerker]

I don’t make my own pasta, but it was wonderful reading about how you make your own and go to the trouble even in Canada.

[@MailOrderGamers]

You're my mentor!

[@ProIceCube]

I was really looking forward to making this on Sunday, but now i cannot do that since the video is being carried on to next week. I understand trying to stretch out content especially during a time like now, but man that such a tease.

[@NOTANOTHERCOOKINGSHOW]

I’m not stretching anything. This is how the show works and I’m the only one working on it. I’m doing my best. I have a ton of pasta sauce recipes you could use for this. Im basically just making sausage and broccolini with garlic and the orecchiette

[@stevecoyne14]

Awesome videos thank you so much ❣️