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orecchiette

'little ears' of pasta

This is Puglia's most famous contribution to pasta culture. They're formed around the thumb (and really more like little hats than ears). They may be plain, green (made with spinach) or tricolore (red white and green) They go well with vegetable sauces, especially greens; the classic dish pairs them with cime di rape.

Text © Dana Facaros and Michael Pauls

Images by: Dan Block