Handmade Pasta in Altamura: Apulian Art and Tradition

In Apulian cuisine, the handmade pasta It is not just a food, but a real ritual passed down from generation to generation. Altamura , a city famous for its DOP bread, also boasts a rich history of artisanal pasta, rich in flavors and ancient techniques. Let's discover its origins, traditional shapes, and the secret of a timeless process.

The Origins of Handmade Pasta in Puglia

Puglia has always been a land of Durum wheat , a fundamental ingredient for the production of high-quality pasta. Already in medieval times, Apulian housewives prepared fresh pasta at home, kneading durum wheat semolina and water with manual skill.

To Altamura , where cereal agriculture has ancient roots, handmade pasta was (and still is) a A pillar of the peasant diet . It was prepared at home for holidays, Sundays, and special occasions, but also as a simple yet substantial everyday food.

The Traditional Formats of Altamura

Each pasta shape tells a story, and in Altamura some unique variations stand out:

• Orecchiette – The symbol of Puglia, but in Altamura they are often found in a slightly thicker and more rustic version, perfect for robust condiments such as turnip tops and anchovies .

• Cavatelli – Small smooth or ridged gnocchi, traditionally seasoned with fresh tomato sauce and strong ricotta .

• Dragged – Similar to orecchiette but more elongated, often paired with legumes such as broad beans and chicory.

• Mignuicchie (or "minuicchi") – An ancient pasta, similar to small gnocchi, today almost forgotten but still prepared by some Altamura families.

How Pasta Was Prepared (and Is Prepared) by Hand

Tradition dictates that pasta should be prepared with:

• Re-milled durum wheat semolina (the same one used for Altamura bread)

• Warm water (sometimes a pinch of salt is added)

The dough was worked for a long time on a wooden cutting board until it achieved a smooth, elastic consistency. The most experienced women shaped the dough with quick, precise movements, creating perfect shapes without the need for tools.

Cooking took place (and still takes place today) in terracotta pots , which maintain a constant temperature, enhancing the al dente consistency of the pasta.

Why is Handmade Pasta Special?

1. Authentic Flavor – Hand-processing preserves the porosity of the pasta, allowing it to better absorb sauces.

2. Digestibility – Natural drying and the absence of additives make it lighter.

3. A Gesture of Love – Making pasta by hand is an art that requires time and dedication, a true act of care towards those who enjoy it.

Our Tradition on Your Plate

In our ancient oven of Altamura , we keep this tradition alive, offering fresh handmade pasta According to the original recipes. Each shape is made with local ingredients and the same passion as Apulian grandmothers.

If you want to bring the true taste of Puglia to the table, discover our selection of artisanal pasta and savor the history in every bite!