Grain
Orecchiette
Also called little ears
Small ear-shaped discs of durum-wheat semolina pasta, made without egg. In Bari the old town still drags them by hand with a knife on wooden boards.
Origin
Puglia, especially Bari.
Flavour
Chewy and wheaty; the rough cup catches oil, crumbs and bits of green.
How to use it
Cook dried orecchiette 12–15 minutes, fresh about 5. Classic with cime di rapa, or with tomato and ricotta forte.
Storage
Dried orecchiette are pantry-stable. Fresh ones keep two days in the fridge.
