The orecchiette is an ancient Italian tradition, particularly widespread in Puglia. It's a particular homemade pasta that you get "crawling" with your finger a piece of pasta on the chopping board, getting something very similar to small ears (orecchie in Italy).

In close contact with the local population we studied and learned how to replicate the most efficient craftsmanship process that we simplified and incorporated in a single tool.

The recipe is simple. When you get the dough (semolina flour, water and salt) you have to obtain a cylinder of about 1 cm in diameter. Then you can proceed with modeling the orecchietta.

Beginner level

3. Reverse

Pro level

In a single continuous movement you can cut and slice the dough, obtaining the “cavatello”. Then reverse it.

* Mirette are small tools used to carve the clay, to finish the details in the art of sculpture. Making orecchiette is pure art: it is to carve the pasta, to impress a personal gesture to share with the outside world.