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Orecchiette Pasta 16 oz Traditional Apulia Shape De Cecco

Regular price $4.75
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Orecchiette (little ears), also known as "strascicati", is a typical pasta shape from the Apulia culinary tradition. The shape is a round disc with a slight indent in the center. In the culinary tradition of Apulia of homemade pasta, orecchiette was made with white flour, durum wheat semolina, and water. After the pasta dough had been cut into small pieces, it was "dragged" ("strascicati" in Italian) with the tip of a knife to create a sort of small shell, then pulled back with the tip of the thumb. In traditional Apulia cooking, orecchiette are cooked in boiling water with broccoli or potatoes and served with tomato sauce and sheep's cheese, or with garlic and Oil This pasta is also known as "Recchie" and is served with vegetable ragù, or lamb and ricotta ragù.

Benefits

  • Traditional Apulia pasta shape preserves culinary heritage
  • Made from durum wheat semolina for firm texture
  • Distinctive indent holds sauces effectively
  • Versatile for pairing with various vegetable or meat sauces
  • Suitable for boiling cooking method common in pasta dishes

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Frequently Asked Questions

Orecchiette Pasta 16 oz Traditional Apulia Shape De Cecco

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Q: What ingredients are used to make De Cecco Orecchiette pasta?
This orecchiette pasta is made from durum wheat semolina and water, following traditional Apulia recipes.

Q: What is the typical cooking method for this orecchiette pasta?
The pasta is cooked by boiling in water until tender, then served with sauces or vegetables.

Q: What are common dishes to serve with this Orecchiette pasta?
It pairs well with broccoli, potatoes, tomato sauce with sheep's cheese, garlic and oil, vegetable ragù, or lamb and ricotta ragù.

Q: What is the size or packaging of the De Cecco Orecchiette pasta?
This product comes in a 16 oz package, suitable for multiple servings.

Frequently asked question

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