Semolina orecchiette
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Semolina orecchiette


Orecchiette are a symbol of Puglian cuisine, made with durum wheat semolina and water. Their rough surface perfectly holds sauces, making them ideal for dishes like "orecchiette with turnip tops". The artisanal preparation requires manual skill, reflecting the authenticity of Puglian tradition. Try them with meat sauces or simply with vegetables. Orecchiette represent the essence of Puglian culinary tradition.

€3.08


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Reference
LTP-MNT-ORECCH-SEMOLA
Origin area
Puglia
Formato
500 gr
Ingredients
semola di grano duro, acqua.
Cooking time
11-12 minuts
Varietà di grano
Grain semolina
Tipologia di pasta
Orecchiette
Short production line / 0 Km
Si
Brand
Laterradipuglia Pasta

Orecchiette: The Symbol of Puglian Cuisine

Orecchiette are one of the most representative dishes of Puglian cuisine, prepared according to the traditional recipe with water and re-milled durum wheat semolina flour. This typical pasta shape gets its name from its characteristic shape resembling small ears. The durum wheat semolina gives the orecchiette a rough texture that perfectly holds the sauces.

The Versatility of Orecchiette

Orecchiette are appreciated for their ability to collect and hold rich and flavorful condiments. One of the most famous dishes is "orecchiette with turnip tops", where the pasta is seasoned with vegetables, garlic, extra virgin olive oil, and anchovies. Other popular combinations include meat-based sauces, tomato, or local cheeses such as pecorino. The recipe for orecchiette is simple but requires quality ingredients.

The Artisan Tradition

Preparing orecchiette requires manual skill: the dough is kneaded for a long time, then divided into small pieces and shaped with fingers or a knife. This artisan process keeps alive a culinary tradition passed down from generation to generation, reflecting the authenticity and passion of Puglian cuisine. On this page, you can find authentic Puglian orecchiette for sale online.

Homemade Pasta

In Puglia, orecchiette are also called "strascinate", evoking the gesture with which they are handmade. In Puglia, there is no Sunday without homemade pasta, and if it is orecchiette, even better. This pasta shape is loved and enjoyed all over Italy for its versatility and its ability to hold the sauce. Try them with a meat sauce like ragù, or simply with a vegetable-based seasoning. If you can't find Puglian turnip tops, you can also use broccoli.

The Perfect Preparation

Puglian orecchiette are known for their concave shape resembling small ears. To prepare them perfectly, it is essential to use the right ingredients: durum wheat semolina and water. These ingredients, kneaded together, create a pasta ideal for holding sauces. Orecchiette are perfect with traditional condiments like turnip tops or tomato sauce.

Orecchiette vs. Strascinati

The difference between orecchiette and strascinati lies in the shape and method of preparation. Orecchiette have an "ear-like" shape with a rough surface and a hollow that holds the condiments well. Strascinati, on the other hand, are larger and have a more elongated and irregular shape.

Ancient Origins

Orecchiette have ancient origins and are typical of the Bari area. The first records date back to the Middle Ages. According to one theory, they may have been introduced by the Normans during their rule, inspired by a similar pasta produced in Provence, France. Another theory suggests that orecchiette originated as an evolution of typical southern Italian pastas, created with simple local ingredients.

The Importance of Flour

To make the dough for orecchiette, durum wheat semolina flour is traditionally used. This flour gives the pasta a rough texture and a good ability to absorb sauces, essential characteristics for this type of pasta. The durum wheat semolina is mixed with water to form an elastic and malleable dough, which is then worked to obtain the characteristic shape of orecchiette.

Puglian orecchiette represent the essence of the region's culinary tradition and are a symbol of unmatched authenticity and taste.

What is the difference between orecchiette and strascinati?

The main difference between orecchiette and strascinati lies in the shape and method of preparation. Orecchiette is a typical Apulian pasta with a characteristic "orecchiette" shape with a rough surface and a hollow that holds the seasonings well. They are obtained by pressing and dragging a small piece of dough with your thumb or a knife on the pastry board.

Strascinati, on the other hand, are another type of pasta typical of Puglia and Basilicata. Their name derives from the verb "strascinare" (to drag), referring to the movement with which the dough is formed. Strascinati are also made with a similar method, but they are often larger than orecchiette and have a more elongated and irregular shape.

What origins do orecchiette have?

Orecchiette have ancient origins and are typical of the Puglia region, in particular the Bari area. The first evidence of their existence dates back to the Middle Ages. According to one theory, they may have been introduced by the Normans during their domination in southern Italy, taking inspiration from a similar pasta produced in Provence, France. Another theory suggests that orecchiette were born as an evolution of typical southern Italian pastas, created with simple, local ingredients. Their characteristic shape makes them ideal for holding condiments, especially vegetable and meat-based sauces, making them a popular dish in traditional Apulian cuisine.


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