Semolina rimacinata + water + a touch of olive oil. More or less it’s a flat orecchiette (same process, just not inverting or doing the Barese method for orecchiette), but wondering what possible names may exist for this shape. Just a type of strascinati?
by scafolla
1 Comment
I’d have a hard time not calling these orecchiette.
I know there is a ton of pasta that is just a slight variation of other pasta but if I was makihg this and putting it on a menu it would just be orecchiette.
Maybe we can find an Italian linguist that has studied the pasta names?