Giusi wrote:

> Orecchiette are made with flour and hot water, no egg. Many of the pastas
> of the far south are made like that, and hand rolled between the palms
> noodle shapes are very often hot water pasta, but the names are different
> from town to town, let alone from region to region.

....but you've got to do *something* with the egg whites! Why not put them
into pasta?

The pasta Batali was talking about was from Abruzzo and points south (by
which I'd guess he meant Molise and maybe Apulia). The pasta Bastianich was
talking about was from Spoleto, though as I mentioned, she only indirectly
depicted the pasta being made with egg whites: There was a vignette of a
woman making egg-white pasta in the "Lidia's Italy" episode about
strangozzi, but when Bastianich herself got around to making strangozzi she
only used flour and water.

Bob