De Cecco Orecchiette, No.91

Orecchiette, also called strascinati (pulled), are one of the most typical pasta shapes in Apulian cuisine. They are shaped like small discs, slightly domed in the middle, and are between 1.25 and 1.35 mm thick in the center, while the edges are between 1.38 and 1.45 mm thick. The dough is cut into small pieces, which are then pulled across the work surface with the finger to give them their characteristic shape, with the edges then folded over with the thumb. According to Apulian tradition, orecchiette are usually cooked in salted water with broccoli or potatoes and then served with tomato sauce, pecorino cheese or oil, and garlic. They are also known as recchie and are served with lamb or vegetable ragu and ricotta.