I ordered the fantastic cavatelli served with an oven-roasted tomato sauce that was so sweet it was almost like candy. The dish was topped with grated Ricotta Forte (similar to Ricotta Salata, but more pungent and sharp) -- I've died and gone to pasta heaven!

I love to make pasta by hand and have included my recipe for the pasta dough (couldn't be simpler) and instructions to make orecchiette. It takes some practice to master the "little ears" shape, but it's great fun and there couldn't be a better way to impress your friends and loved ones than with homemade pasta! Buon Appetito.

--Donatella

*I have taken so many pictures and have had some incredible meals, so expect part two of this blog following my return to the States.

Orecchiette with Broccoli Rabe Recipe

• 4 sweet Italian sausages (about 1 pound), casing removed and crumbled
• 1 pound Fresh Semolina Orecchiette (recipe follows)
• 1 pound broccoli rabe, washed, trimmed, and cut into 3-inch pieces
• 2 cloves garlic, coarsely chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup extra-virgin olive oil
• Coarse salt and freshly ground black pepper
• Freshly grated Parmesan cheese, for serving

1. Place sausage in a large skillet over medium-high heat. Cook, stirring, until browned, 5 to 8 minutes. Using a slotted spoon, transfer sausage to a bowl; set sausage and skillet aside.

2. Bring 4 quarts water to a boil in a large pot. Add salt, return to a boil and add broccoli rabe. Cook 1 minute and drain, reserving some of the cooking liquid; set aside. Bring a second large pot of water to a boil. Add salt, return to a boil and add pasta. Cook until al dente, 5 to 8 minutes; drain.

3. Place reserved skillet over medium-high heat and add oil, broccoli rabe, garlic, and red pepper flakes. Cook, stirring, about 30 seconds. Return sausage to the skillet along with the orecchiette. Stir to combine, adding reserved cooking liquid if pasta seems too dry; sprinkle with cheese and serve immediately.

Fresh Semonlina Orecchiette

Makes 1 pound

• 1 cup semolina
• 2 1/4 cups "00" flour, plus more for dusting (if you can't find this can substitute 1/2 flour and 1/2 cake flour)
• 1 cup lukewarm water
• Pinch of salt

1. Sift semolina and "00" flour together onto a large work surface to form a mound. Make a well in the center. Pour water into the well and add salt. Using a fork, slowly incorporate flours, beginning with inner rim of well, into the water until it forms a dough. Gather dough together to form a rounded mass. Begin kneading with the palms of your hand until dough becomes smooth and elastic, about 10 minutes. Divide dough in half and wrap each with plastic wrap. Let rest 1 hour.

2. Cut each piece of dough in half. Working with one piece at a time, roll out dough 1/4 inch thick. Cut dough into 1-inch-thick strips and roll into 1/2-inch-thick rope. Cut rope crosswise into 1/4-inch pieces and lightly dust with flour. Repeat process with remaining dough.

3. Press each piece of dough along the blade of a butter knife and turn over with your thumb; place orecchiette on a floured baking sheet. Cover until ready to use. Repeat process with remaining pieces.

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