De Cecco Orecchiette n°9

Orecchiette, also known as "Strascicati" or "Strascinati," are particularly characteristic of Apulian cuisine. Their shape is a round disc that is slightly curved in the middle. In the culinary tradition of Apulia, homemade pasta was made with white flour, durum wheat semolina, and water. After forming small pieces of dough, they were "pulled" with the tip of a knife to create a shell-like shape. The pasta was then turned over with the tip of the thumb. In the traditional recipe from Apulia, Orecchiette are cooked together with broccoli florets or potatoes and served with tomato sauce and Pecorino or with garlic and oil. They are also known as "Recchie" and are enjoyed with vegetable sauces or a sauce made with lamb and ricotta.