Handmade semola orecchiette

Handmade semola orecchiette

Orecchiette, the format of fresh pasta symbol of typical Apulian cuisine, are famous for their characteristic round and concave format smooth outside and rough and wrinkled inside, reminiscent of a small ear, and for their ability to catch and collect the sauce well. Traditionally this pasta is made by hand, with a simple dough made with durum wheat semolina flour, water and salt that is worked on large wooden cutting boards and shaped with hands and a knife with a smooth blade.

Tempo di cottura

Cooking time: min.

Type of pasta:

More informations

Single piece weight: 1,5g gr

recommended dose per serving : 120g gr

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The recipes

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Orecchiette with bacon, Tropea onion and cherry tomatoes

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