Orecchiette

Orecchiette, also called strascicati or strascinati, are according to De Cecco the most typical pasta shape of Apulian cooking. The shape is a round disc slightly hollowed in the centre. Barilla likewise calls orecchiette the most typical shape of Apulian regional cuisine.

De Cecco describes the tradition of homemade Apulian pasta: orecchiette were made with white flour, durum wheat semolina and water. Small pieces of dough were “dragged” with the tip of a knife to form a sort of little shell, which was then turned back over the tip of the thumb.

Barilla's dry orecchiette are made from durum wheat semolina and water, smooth on the inside and ridged on the outside. Barilla says the concave shape makes them very versatile and the rough surface holds the sauce well.

Barilla gives a cooking time of 12 minutes; De Cecco gives 11 minutes for Orecchiette n° 91, or 9 minutes for al dente.

In the traditional Apulian recipe, De Cecco says, orecchiette are boiled together with broccoletti or potatoes and served with tomato sauce and pecorino, or with garlic and oil. They are also known as “recchie” and served with a vegetable ragù or a lamb and ricotta ragù. Barilla suggests turnip tops (cime di rapa), a dish it calls ancient in origin, as well as broccoli, anchovies and chilli, or more delicate vegetable or fish sauces.