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While spaghetti and bucatini are both traditional, I tend to delight in something short and curly — fusilli, orecchiette, shells — shapes that can scoop and cradle.

Meanwhile, bring pasta water to a boil, and cook the orecchiette until it’s al dente.

The resulting strips of deep fried chicken on my plate of orecchiette pasta certainly tasted like the real deal, if a bit processed.

She sent me a ferretto and her orecchiette knife with instructions to practice.

When I met Francesco, who comes from Puglia, he told me about his mum making orecchiette and busiate like a machine – she was so efficient and fast!