and today we are going to see how fresh pasta is made.

Today is a very special day because this is my hometown,

and I am going to take you to a local gem:

a small alley in the old town

where grannies make fresh pasta by hand.

That's right, they are there all day, or, sort of,

with their hands in the dough.

They know everything about pasta making,

they know everything about this historic neighborhood,

but most of all, they are the coolest grannies

you could stumble upon while walking down the street.

Let's go meet them.

Claudia: One could say that Nunzia

is the official standard-bearer.

In January 2020, she crossed the Atlantic to New York

to share her pasta-making skills with the world.

Today, I meet her in her house,

where she shows me how she makes

Bari's most emblematic pasta shape:

orecchiette with semolina flour.

Claudia: Once ready, the orecchiette need to rest

at room temperature to dry,

sometimes overnight, sometimes for a few hours

or a few minutes.

It all depends on the weather.

The first batch of orecchiette is ready.

The pasta is going to dry outside,

which is Nunzia's official shop and showroom.