Sunday lunch is an institution in Puglia. If you are lucky enough to be invited to lunch on Sunday, you will experience an authentic food and wine tour. The main course is always fresh pasta, possibly homemade. Among the wide choice of shapes, the "maritati" pasta, which is typical of the Salento area, deserves a special mention. Its name is already a declaration of intent. It refers to two shapes of pasta, macaroni and orecchiette, that together represent a perfect marriage: maritati, indeed, means "married".

It is no coincidence that this pasta shape was the main dish served during the wedding parties as a wish for prosperity for the young couple.

It has only two ingredients: water and flour. Despite that, its preparation requires high manual skills as well as a lot of time.

Macaroni pasta is made by rolling the dough around a very thin iron called "caturo", while orecchiette pasta requires even more care, being small pieces of pasta slid on a finger and inverted over the thumb.

Once prepared, they need to be dried on a wooden board, then you can cook and season them in a variety of manners.

According to the most traditional and ancient recipe, maritati pasta is perfect with a sauce of fresh tomato and basil, seasoned with ricotta cheese or, for those who love strong flavours, with a teaspoon of strong ricotta cheese.

After enjoying a lovely lunch of maritati, try to make this Apulian delicacy at home following our advice.

Here is the recipe for maritati pasta (we leave the seasoning to your imagination).

Ingredients for 4 people:

200 gr of durum wheat flour or double-milled flour

50 gr of coarse durum wheat flour (optional)

A pinch of salt

Hot water to taste (not boiling)

Sift the flour into a bowl or directly on a pastry board, add the salt and slowly pour the water. If you want to follow an ancient recipe, dissolve the salt in water: this procedure was like a propitiatory rite for the success of the preparation. The water must be hot to obtain a smooth and elastic dough and it is important to pour it slowly over the flour to properly absorb it. Knead the dough for about 10 minutes and let it rest for about 30 minutes.

Now prepare the macaroni pasta by rolling the dough around a small piece of very thin iron. Then make small pieces of dough for the orecchiette pasta, applying quite a lot of pressure as you drag the knife across the pasta. As the dough curls around the blade, slide your finger into its dome, then pick up and invert over your thumb.

Once ready, let it dry for about 1 hour, but if you don't have time you can cook it immediately.

Cover photo: @antonio_amenduni