orecchiette
Sign in to saveOrecchiette is a pasta typical of the Apulia region of Italy. Their name comes from the Italian word for 'ear', a reference to their shape.
Key facts
- Food.name
- Orecchiette
- Food.image
- Orecchiette carbonara.jpg
- Food.caption
- Orecchiette with peas and bacon (piselli e pancetta)
- Food.country
- Italy
- Food.region
- Apulia
- Food.type
- Pasta
- Food.main_ingredient
- Durum wheat flour, water
via Wikipedia infobox
Wikidata facts
- Instance of
- type of pasta
- Subclass of
- pasta
- Named after
- ear
- Country of origin
- Italy
- Material used
- flour
- Image
- Orecchiette al Pomodoro.jpg
Show 2 more facts
- Commons category
- Orecchiette
- native label
- Orecchiette
Sources (1)
via Wikidata · CC0
~3 min read
Encyclopedic overview
8 sectionsContents
- Description
- Names and variations
- Dishes
- Production
- See also
- References
- Sources
- External links
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.
Excerpted from Wikipedia’s “orecchiette” article, available under the CC BY-SA 4.0 licence.