A. De Cecco Orecchiette n°91 500g

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 were "dragged" with the tip of a knife to obtain a kind of shell, then turned backwards with the tip of the thumb. In the traditional Apulian recipe, orecchiette are boiled together with broccoli or potatoes and served with a tomato and pecorino sauce or with garlic and oil.