De cecco, pasta integrale, le orecchiette n.91, 500gr.
Orecchiette, also called "strascicati" or "strascinati", are the most typical pasta format of Apulian cuisine. The shape is a round disc slightly hollowed in the center. In the gastronomic tradition of homemade pasta, orecchiette were made with white flour, durum wheat semolina and water. Once in small pieces of dough, they "fell" with the tip of a knife to obtain a kind of shell, then turned backwards with the tip of the thumb. In the traditional recipe from Puglia orecchiette are boiled with broccoli or potatoes and served with a tomato sauce and pecorino cheese or with garlic and oil. They are also known as "Recchie" and accompanied by vegetable ragout or lamb ragout and ricotta.
Ingredients:
Whole durum wheat semolina,water.
