Pasta,orecchiette

Orecchiette (little ears), also known as "strascicati" or 
"strascinati" (dragged), are the most typicall pasta format of 
the Pugliese cuisine. The shape is a round disc slightly 
hollowed in the middle. Their thickness is between 1,25 and 1,35 
mm. in the dome part and between 1,38 and 1,45 in the brim.
In 
the Pugliese home made pasta culinary tradition, the Orecchiette 
were made with white flour, durum wheat semolina and water. Once 
divided into small chuncks of pasta, they were "dragged" with 
the pointy end of a knife until forming a sort of shell, then 
they would be turned inside out with the tip of the thumb.

In 
the traditional Pugliese recipe Orecchiette are blanched with 
broccoli or patatoes and then served with tomato sauce sprinkled 
with pecorino cheese, garlic and a drop of oil. They are also 
called "Recchie" and served with rich meat, vegetable or lamb 
and ricotta ragù.