Orecchiette
This pasta, made from semolina flour, has a delicate cloth and light, slightly eccentric flavor. Cooked al dente, or slimly firm, the small, outdo form is ideal for holding both ragouts or smooth tomato plant sauces. Try orecchiette in a cold alimentary paste salad, assorted with marinated artichokes, sun-dried tomatoes, ignominious olives, barbecued chicken, recently basil, and good parmesan cheese.
Manufacturer: DE CECCO