Orecchiette (little ears), are 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 the knife to create a sort of small shell, then pulled back with the tip of the thumb.
Traditionally orecchiette are cooked in boiling water with broccoli or potatoes and served with a tomato sauce and sheep's cheese, or with garlic or oil.
This pasta is also know as "recchie" and is served with vegetable ragu or lamb and ricotta ragu.
Cooking time: 11 mins - al dente: 9 mins.
