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The pasta is traditionally made by rolling the dough out in to a thin sheet, dusting with flour, and slicing twice: first into thin fettuccine-like strips, then again into small squares. While commercially produced hilopites are generally around 1 cm 2 (0.16 in 2 ) traditional homemade hilopites are often made much larger.
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An orecchietta has the shape of a small dome, with its center thinner than its edge, and with a rough surface. Like other kinds of pasta, orecchiette are made with durum wheat and water. Eggs are rarely used. In traditional Southern Italian home cooking, the dough is rolled, then cut into cubes.
The shape of the pasta depends on the shape of the perforations. Bucatini are made with a disk with tiny circular perforations, which forces the pasta dough to emerge in long tubes. The tubes are then trimmed off to the desired length and then either cooked fresh or dried. Bucatini can be made at home with a stand mixer and a pasta extruder. [8]
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In the final step each section is pressed flat and curled, in one fluid motion using the fingers. The rolling can be done on any surface, but is usually done on grooved wooden board to give the pasta its exterior texture. [4] [5] If not consumed fresh they are left to dry between two clean linen sheets for 2-3 days. [2]
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