De Cecco Orecchiette n.91 500G

Orecchiette, also known as “strascicate” or “strascinati”, are the most typical pasta format of Apulian cuisine.The shape is a round disc slightly hollow in the centre. In the Apulian gastronomic tradition of homemade pasta, orecchiette were made with white flour, durum wheat semolina and water.Once in small pieces of dough, they “trailed” with the tip of a knife to get a kind of little shell, then turned backwards with the tip of the thumb.Ideal with…In the traditional Apulian recipe, orecchiette are boiled with broccoli or potatoes and served with a tomato and pecorino sauce or with garlic and oil.They are also known as “Recchie” and accompanied by vegetable ragout or lamb ragout with ricotta.Cooking: 11 min – Al dente: 9 min