orecchiette

Orecchiette is a pasta typical of the Apulia region of Italy. Their name comes from the Italian word for 'ear', a reference to their shape.

==Description== An orecchietta has the shape of a small dome, with its center thinner than its edge, and with a rough surface. Like other types of pasta, orecchiette are made with durum wheat and water. Eggs are rarely used. In traditional southern Italian home cooking, the dough is rolled, then cut into cubes. Each cube is pressed with a knife, dragging it on the board and making it curl (making a cavatello). The shape is then inverted over the thumb.