Place the flour on a clean table top forming a mound with a hole in the center. Add the olive oil, lukewarm water and salt. Work the dough until soft and elastic. Dough should not be too sticky or to hard. Let it stand for at least 30 minutes covered with a towel. Then form it into desired shape: orecchiette, cavatelli or gnocchetti.
I lived in Southern Italy last summer and this is one of the typical Salento dishes I learned to make. The amount of tomatoes you need for the sauce depends on how much pasta you are making. I like to say a pound of tomatoes for a pound of pasta.<br />
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