Orecchiette, also called "strascicati" or "strascinati", are the most typical pasta shape of the Apulian cuisine. The shape is a round disc slightly hollowed in the center.
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 "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.
They are also known as "Recchie" and accompanied by vegetable ragù or lamb and ricotta ragù.
Durum wheat semolina - may contain soy .