Orecchiette 91 - 1Kg

Orecchiette, also called "strascicati" or "strascinati," are the typical pasta shape of Apulian cuisine. They have the shape of a round disc, slightly curved in the center. In the traditional gastronomic culture of homemade pasta in Puglia, Orecchiette were made with white flour, durum wheat semolina, and water. Small pieces of dough were "dragged" with the tip of a knife, creating a kind of shell which was then turned over with the tip of the thumb. The traditional Apulian recipe calls for Orecchiette to be boiled with broccoli or potatoes and served with tomato sauce and pecorino cheese or with garlic and olive oil. They are also known as "Recchie" and served with vegetable or lamb and ricotta sauce.