De Cecco orecchiette pasta pack of 3kg

Orecchiette, also known as 'strascicati' or 'strascinati', are the most typical form of pasta in Apulian cuisine. The shape is a round disc, which is slightly hollowed out in the middle. In the Apulian gastronomic tradition of homemade pasta, orecchiette were made from white flour, durum wheat semolina and water. Once in small pieces of dough, they 'pulled' the tip of the knife to make a kind of bowl and then twisted backwards with the tip of the thumb. According to the traditional Apulian recipe, orecchiette are cooked with broccoli or potatoes and served with a tomato-pecorino sauce or with garlic and oil. They are also known as 'recchie' and are accompanied by vegetable ragù or lamb and ricotta ragù.