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Orecchiette pasta

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The pasta that is a symbol of Apulian, as well as Lucanian, gastronomy, is prepared with a very simple dough made from durum wheat flour (semolina), tepid water and salt, and derives its name precisely from the shape that resembles small ears.

The size of the pasta, which is strictly handmade, is as large as 3/4 of an inch, although there are different sizes depending on the seasoning chosen.

Usually, the slightly larger ones are cooked with vegetables, while the slightly smaller ones with tomato sauce or meat sauce.

Orecchiette spread in Apulia between the 12th and 13th centuries, especially in Bari where they are still called in dialect the “strasc’nat,” literally “strascinati,” from the custom of “strascinare” the pasta with one’s finger on a table to obtain a classic round and concave shape, although the origin still remains shrouded in mystery due to conflicting sources and accounts about their invention and arrival in Italy.

The most famous, are Bari‘s orecchiette alle cime di rapa (orecchiette pasta with turnip tops), since in the well-known city, it is common to see in the alleys of the historic center housewives intent on preparing the pasta not only for their family but also for tourists.

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2 thoughts on “Orecchiette pasta”

    1. Fabrizio Lucci

      Buongiorno Jackie,

      thank you very much for your interest in our The Abruzzo, Puglia & Matera Experience tour starting on September 13, 2023. I can confirm that we still have some vacancies although we are receiving several inquiries and reservations these days. If you need more information, you can email me at fabrizio@italiasweetitalia.com.

      Thank you and ciao for now

      Fabrizio

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