Michele Portoghese Orecchiette

Orecchiette is the most typical pasta shape of Puglia. The resulting shape is round disc, slightly hollow in the center. In the Apulian gastronomic tradition of homemade pasta, the orecchiette were made with white flour, durum wheat semolina and water. Once in small pieces of pasta, they “crawled” with the tip of a knife to obtain a kind of shell, then inverted backwards with the tip of the thumb. In the traditional Apulian recipe, the orecchiette are boiled together with broccoli or turnip tops. They can be served with a tomato and pecorino sauce or with a mixture of garlic and oil.

Cooking time: 12-13 mins

500g