1. Preparation of the dough: pour the semolina onto a pastry board forming a volcano. Add a pinch of salt and gradually pour the warm water into the center, slowly incorporating the semolina with circular movements, until you obtain a smooth, homogeneous and elastic dough.
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2. Rest: form a ball, cover it with a clean cloth and let the dough rest for about 30 minutes, so that it becomes more elastic and easier to work with.
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3. Making the dough: divide the dough into small pieces and make rolls of the desired thickness. Cut the rolls into small pieces and shape the pasta according to tradition: orecchiette, cavatelli, or strascinate, simply using your fingers or the help of a rounded knife.
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4. Cooking: cook the fresh pasta in plenty of boiling salted water for a few minutes. Drain gently and season with your favorite sauce.
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5. Service: serve the pasta while still hot, accompanied by a generous drizzle of Terre dei Trulli extra virgin olive oil and a sprinkling of fresh cacioricotta, to celebrate the authentic and inimitable taste of the Apulian tradition.
Tips: In Puglia, the most classic way to enjoy fresh pasta is to accompany it with a delicious, simple and genuine fresh tomato sauce.
