3. Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese, chopped parsley ...

Speaking to Italian news agency ANSA, she insisted: 'There is no scam, they are artisanally dried orecchiette, they are all handmade but we have to dry them for hygiene reasons. 'Tourists take ...

Today, I meet her in her house, where she shows me how she makes Bari's most emblematic pasta shape: orecchiette with semolina flour. How much flour is there here? How much water? Nunzia ...