Orecchiette (little ears), also known as “strascicati”, are a typical pasta shape from the Apulia culinary tradition. The shape is a round disc with a slight indent in the centre. In the culinary tradition of Apulia of home-made pasta, orecchiette were made with white flour, durum wheat semolina and water. After the pasta dough had been cut into small pieces, it was “dragged” (“strascicati” in Italian) with the tip of a knife to create a sort of small shell, then pulled back with the tip of the thumb. In traditional Apulia cooking, orecchiette are cooked in boiling water with broccoli or potatoes and served with a tomato sauce and sheep’s cheese, or with garlic and Oil This pasta is also known as “Recchie” and is served with vegetable ragù, or lamb and ricotta ragù.
Durum wheat semolina pasta.
May contain soy.
- Tips for perfect pasta:
1. Use 6 litres of water to 500g of pasta, add salt and when the water boils vigorously, add the pasta.
2. Stir well for the first 2-3 minutes and then from time to time.
3. When cooked, drain and season as desired.
- Storage Condition:
Store away from heat sources, from light and avoid damp places.