Orecchiette (little ears), also known as "strascicati", are a typical pasta shape from the Apulia culinary tradition. The shape is a round disc with a slight indent in the centre.
In the culinary tradition of Apulia of home-made pasta, orecchiette were made with white flour, durum wheat semolina and water. After the pasta dough had been cut into small pieces, it was "dragged" ("strascicati" in Italian) with the tip of a knife to create a sort of small shell, then pulled back with the tip of the thumb.
In traditional Apulia cooking, orecchiette are cooked in boiling water with broccoli or potatoes and served with a tomato sauce and sheep's cheese, or with garlic and Oil
This pasta is also known as "Recchie" and is served with vegetable ragù, or lamb and ricotta ragù.
Available in 454g packs.
Mezzi Tubetti (smooth half tubes) are a smaller variation of the classic Tubetti and are part of the very short, dry, straight cut, smooth pasta family from southern Italy.
The shape is what gives this pasta its name because it resembles small tubes.
Mezzi Tubetti are recommended for preparing soups with beans or lentils, or vegetable broths.
This pasta is also excellent for preparing very delicate pasta dishes with light tomato and basil sauces.
Available in 454g pack.s