I have made orecchiette previously, using grano arso, albeit a flour mix prepared for pizza dough. Results were okay. This time I made my own grano arso, toasting fine durum (semola rimacinata) flour. Shaping these little ears of pasta are a labor of love. It takes time. But use your fingers or the flat edge of a knife. It works and is worth it!

Below is my latest batch, and a video lesson from Sabino Spadaccino, an Italian food blogger originally from Puglia, now living in Locarno.